Italian Seafood-Salad Pasta Salad with Vietnamese Noodles

Ingredients

• 1 pound thin Vietnamese noodles
• 1 pound large shrimp, peeled and deveined
• 1 pound cleaned squid bodies and tentacles, bodies thinly sliced crosswise
• 8 ounces lump crab meat, picked over for shells
• 3/4 cup extra-virgin olive oil, plus more for drizzling
• 6 tablespoons fresh juice from 3 lemons
• Zest of 1 lemon
• 1 fresh medium red chili, such as Fresno, stemmed, seeded, and minced
• 2 medium cloves garlic, minced
• 1/4 cup minced parsley leaves and tender stems
• 10 fresh large mint leaves, very thinly sliced
• 3 tablespoons minced chives
• Kosher salt and freshly ground black pepper

Directions

1. Bring a large pot of salted water to a boil, then add the noodles and cook them until they are tender, following the package timing. Pour them into a colander, cool them under cold running water, and leave them to drain until they are no longer wet.
2. Fill a medium pot with salted water and bring it to a boil. Add the shrimp and cook until they have turned pink and are cooked through, about 2 minutes. Lift them out with a slotted spoon and move them into an ice bath. Add the squid to that same boiling water and cook until it is tender and fully cooked, about 2 minutes, then transfer it to the ice bath as well. Drain the chilled seafood thoroughly and blot it dry.
3. In a large bowl, add the shrimp, squid, crab meat, olive oil, lemon juice, lemon zest, chili, garlic, parsley, mint, and chives, then fold everything together until evenly dressed. Add salt and pepper to taste. Mix in the noodles, toss again, and adjust the salt and pepper once more. Finish with an extra drizzle of olive oil if you like, and serve the salad lightly chilled or at room temperature.