Drain the slim pasta and mix with the shrimps, olives, herbs and parmesan. Divide the pasta between 2 fillets and cover with the second fillet. Wrap with Parma ham and orange segments, bake with a drizzle of olive oil and rosemary springs. Prepare with a parmegiana with the aubergines, tomatoes, basil, mozzarella and Parmesan.

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