Heat a medium pan over high heat, then add the olive oil. Add the chicken livers and sauté until slightly browned and firm. Remove from the, pan and set aside.
Pour off the olive oil, add the two tablespoons of butter. When the butter begins to foam, add the mushrooms, tossing to coat with the butter. Cook for four or five minutes, until the mushrooms begin to release their juice.
Add the wine while scraping the bottom of the pan to loosen any browned bits from the bottom of the pan. Continue, cooking over high heat until the wine has reduced by about half. Lower the heat and add the tomatoes to the mushrooms and wine. Adjust the heat so the mixture barely simmers.
Slice the chicken livers crosswise into half-inch rounds and add them, with any of their accumulated juices, to the tomato sauce. Taste for seasoning, add salt and pepper if necessary, then cook over low heat for about thirty minutes, or until any clear liquid has evaporated.
In the meantime, bring a large pot with about six quarts of water to a boil. Add the pasta and cook until al dente. Drain the pasta and serve with the sauce.