Fettuccine Alle Rigaglie di Pollo (Fettuccine With Chicken Giblet Ragù)

With a sharp paring knife, remove any visible fat, arteries, or membranes from the offal, as best as you can. Pat it dry with paper towels.

Add most of the olive oil to a large sauté pan over medium heat. When the surface begins to shimmer, fry the offal in the olive oil, spreading it out in one layer, and season with salt. If the offal gives off water, cook until the pan starts to sizzle again; you are looking for it to brown. Then flip, and brown the other side.

Add the crushed garlic cloves, another whirl of olive oil, the chili, bay leaf, rosemary, and thyme. Add the onion, lower the heat, and cook until the onion is very soft and begins to melt, about 7 minutes.