Cold Seafood Pasta Salad

Method

1. Prepare the mussels: in a pan with oil, whole garlic, optional chili pepper, black pepper, white wine, and parsley stems. Cover and cook until opened. Strain the liquid and shell the mussels. Refrigerate.
2. Prepare the calamari: in a pan with oil, garlic, and basil leaves. Sauté, remove garlic, add calamari. Season with salt and cook over high heat for 3 minutes, deglaze with white wine. Once cooked, transfer to a bowl with mint and oil; refrigerate.
3. Clean the shrimp: remove the intestine with a toothpick. Cook the shrimp in a pan with minced garlic, basil, and oil. Season with salt, and after 30-40 seconds, turn. Deglaze with white wine, add pepper, and cook until they curl. Shell and cut into pieces. Refrigerate.
4. Cook the fish (salmon) on a hot salted griddle: cook until it releases easily, flip and finish. Cut into cubes after cooling.
5. Prepare the vegetables: cut celery and bell pepper into sticks. Bring 100 ml water to a boil with 200 ml apple cider vinegar and 1 teaspoon salt. Add vegetables and cook for 5 minutes. Drain and cool.
6. Prepare the pasta cooking broth: place the shrimp heads and shells in a pan with 1.5 liters of water. Cook for 15 minutes, strain. Combine with strained liquids from mussels, calamari, and shrimp. Bring to a boil.
7. Cook the pasta in the broth for 2 minutes less than package directions. Drain and immediately cool with ice cubes.
8. Assemble: in a large bowl, combine the pasta, blanched vegetables, halved cherry tomatoes, olives, shrimp, mussels, calamari, and cubed fish. Add chopped parsley, extra virgin olive oil, pepper, and whole basil leaves. Gently mix.
9. Cover with plastic wrap and let rest in the refrigerator for at least one hour before serving.