1. In a heatproof cup, soak the porcini in the boiling water until
softened, 15 minutes. Using a slotted spoon, transfer the porcini
to a strainer and rinse off any grit. Finely chop the porcini,
reserving the soaking liquid.
2. In a large, deep skillet, heat 1/4 cup of the oil. Add the minced
chicken thighs, season with salt and pepper and cook over high
heat, stirring, until browned in spots, 6 minutes. Add the chopped
porcini mushrooms along with the onion, carrots, celery,
rosemary and sage. Cook over moderately high heat, stirring, until
the vegetables are crisp-tender, 5 minutes. Reduce the heat to
low and cook until tender, 7 minutes longer.
3. Gradually add the porcini soaking liquid to the vegetables,
stopping before you reach the grit at the bottom. Add the stock
and bring to a boil. Simmer over low heat for 10 minutes. Add the
beans and simmer until very soft, 5 minutes. Stir in the marjoram.
4. In a large nonstick skillet, heat the remaining 2 tablespoons
of olive oil until shimmering. Season the livers with salt and
pepper, add them to the skillet and cook over high heat until
browned on the bottom, about 3 minutes. Stir and cook until just
pink within, about 2 minutes longer. Add the marsala and cook
until nearly evaporated, about 1 minute. Scrape the mixture into
the skillet with the chicken and beans and keep warm.
5. Meanwhile, in a large pot of salted boiling water, cook the pasta
until al dente. Drain, reserving 1/2 cup of the cooking water. Add
the pasta and cooking water to the skillet along with the 1/4 cup of
Parmigiano and toss. Cook over low heat, tossing, until the pasta
is thoroughly coated, about 2 minutes longer. Serve the pasta in
bowls, drizzled with olive oil and sprinkled with Parmigiano.