Preparation:

1. Heat a large pot of generously salted water to boiling over high heat. Meanwhile, trim the livers, removing any yellow fat, connective tissue and discolored parts. Pat dry on paper towels. Sprinkle the livers generously with salt and pepper. 2. Heat the oil in a heavy large skillet over medium--high heat. When hot, slip the livers into the hot oil one at a time. Work carefully, the livers are likely to splatter. Sear the livers, turning once, until well browned outside but still pink inside, about 2 minutes. Remove to a bowl while continuing. 3. Reduce the heat to medium-low. Add the celery leaves and leek to the skillet. Saute until the celery leaves are lightly browned, about 2 minutes. Stir in the red wine and tomatoes. Heat to simmering and simmer, stirring up the brown bits that stick to the bottom of the skillet, until the sauce is lightly thickened, about 3 minutes. Stir in the herbs, if using. 4 . Add the ziti to the boiling water. Cook, stirring frequently, until the pasta is tender, but still firm. Add a small ladelful of the pasta water to the sauce. Drain the ziti in a colander; shake to remove excess water. 5. Return the ziti to the pot, add the sauce and livers. Heat over medium heat until the sauce is bubbling and the livers are warmed through, but still pink. Season to taste with salt and pepper. Serve immediately in heated serving bowls. Makes 4 servings
Per Serving: 387 Calories (26.0% from fat); 11g Fat (2g Sat, 6g Mono, 1g Poly); 21g Protein; 47g Carbohydrate; 2g Dietary Fiber; 335mg Cholesterol; 289mg Sodium.  Food Exchanges: 3 Grain (Starch); 2 Lean Meat; 1 Vegetable; 1 1/2 Fat.