Season the flour with the salt, black pepper and paprika, then toss the liver in the flour until
Melt half the butter and 1 tablespoon of the olive oil in a large frying pan and fry the liver
in batches for 1 minute, or until just browned but still slightly pink inside. Remove using a
slotted spoon and place in a warmed dish.
Add the remaining butter to the pan, stir in 1 tablespoon of the seasoned flour and cook for 1
minute. Pour in the Calvados and cider and cook over a high heat for 30 seconds. Stir the cream
into the sauce and simmer for 1 minute to thicken slightly, then season to taste. Return the liver
to the pan and heat through.
Bring a large pan of lightly salted water to a rolling boil. Add the fettuccine and cook
according to the packet instructions, about 3-4 minutes, or until 'al dente'. Drain the fettuccine
thoroughly, return to the pan and toss in the remaining olive oil. Divide among 4 warmed plates and
spoon the liver and sauce over the pasta. Garnish with thyme sprigs and serve immediately.