In a large saute pan heat up the olive oil over medium flame. Add the leeks with a pinch of sea salt and sautee until they start to get some color. About 10 minutes.

Add the chicken livers to the pan with the leeks and sprinkle with the paprika, red pepper flakes and a pinch of sea salt. Toss to coat well.

Pour in the white wine and allow it to reduce by half, about 5 minutes. Add the chicken stock, toss to coat, turn the flame to low and cover with a lid. Simmer for about 10 minutes, until the chicken livers are cooked through and the sauce has reached your desired consistency.

Adjust seasonings to your taste with the sea salt and serve over noodles sprinkled with the parsley and extra red pepper flakes.