Che sorpresa! – Farfalline “Hautes Couture” con gamberi, capesante e crema ai porri


I finally received my mom’s package, it only took six days which is really not much. I was expecting it and was wondering if they would open it at the customs but it arrived intact.

gourmandisewebI was not sure of what she put in there! lots of my favorite goodies. She even included my dry soup sticks, the Maggie Sveltesse (my sinful soup sticks but with 50 calories per soup, let’s not be too tough on them), Lavazza Espresso to get me even more wired than I actually am, chocolates, chocolates and more chocolates, cosmetics to make sure life in the US does not give me wrinkles…and of course some foie gras, thing that I don’t eat, she doesn’t really care, she just will send foie gras every year, even though I asked her to NOT include it, she included it any way. I can always serve it when my friends come over for dinner, since I believe it’s no longer allowed in California…I am not going to develop further the fois gras production topic and people are free to eat whatever they want. I just have a tough time with cruelty towards animals for whatever purpose it is. So yes, fois gras is a delicacy and part of French gastronomy, I think it’s just so cruel to stuff those poor geese, make them sick and eat their liver. Sorry to be a little crude, but basically, it comes down to that.

I decided to slow down on carbs, but I got those Farfalline Haute Couture, so I had no other choice than cook them. Yes, you can change your mind sometimes. They’re too pretty…I had some shrimps and a bunch of beautiful leeks which were perfect for those little butterflies. In Italian, they’re called “farfalle” and in French “papillon” which mean “butterflies” not “bow tie”, which would be way too long “noeud papillon” (= butterfly nod). Le papillon ne s’est pas envolé, il a juste atterri dans mon assiette!

I adore this pasta dish, the leek cream with seafood is absolutely fantastic. It’s creamy but yet not the kind of “Creamy” you get when you add cream to a dish, but very flavorful and velvety creamy without the heaviness of a cream.farfallineweb


Ingredients for 2

  • 5.30 oz (or 150 g) farfalline or other squid ink pasta
  • 2 leeks
  • 1/3 cup broth
  • 6 large scallops cut in 4 or 24 small scallops
  • 8 large shrimps, cut in 3
  • 2 garlic cloves, crushed
  • cayenne pepper
  • 1 tbs olive oil
  • salt and pepper


Cut leeks in small slices crosswise, wash well. In a pan, add 1 tsp olive oil, add 1 garlic clove, stir for one minute or so, then add leeks, cook for a few minutes, then add broth, salt and pepper. Cover and let it cook until the leeks are tender. Leave about 1 tbs of leeks aside to add at the end. Mix the remaining leeks in a blender to obtain a creamy consistency. If the leeks are too think, add extra broth.

In a pan, heat 1 tsp olive oil, then add diced seafood, cayenne, salt and pepper. Cook for a few minutes, then add 1 garlic clove. At that point, you’ll have some liquid in the pan. Add the liquid to the leeks. Continue sauteing the seafood until cooked, but not over cook it, or the scallops will turn rubbery.

Cook pasta in salted boiling water until al dente. Drain, place in a mixing bowl, add half of the leek sauce, mix well.

Serve in a plate, spoon extra leek sauce around the pasta, top it with seafood and extra leeks. Sprinkle with a little extra olive oil and serve hot.

Heat up leeks to keep it warm.