Slices of courgettes from the Navarre vegetable garden stuffed with an exquisite spider crab béchamel sauce (also called Txangurro), scallops and prawns with a seafood sauce made with prawns, langoustines and fish fumé. It is a dish with a lot of flavour but at the same time with little fat, only 3.9%.
Filotea is one of the most prestigious brands of egg pasta on the market. Linguine are ideal for fish sauce or with the traditional 'pesto alla genovese'. Cooking time 3 minutes.
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