Put a pot of water on the fire.
Coarsely cut the spring onions (or leeks) and cook it in 5 minutes with 2 ladles of water, a tablespoon of oil and a pinch of curry. Season with salt and pepper. Blend it all with 3 tablespoons of oil.
Cook Gigli Legù for 3 minutes. Drain the Gigli, add a little olive oil and serve on the cream with chopped olives and toasted seeds.