Rice noodles outperform italian noodles work here by maintaining a springy texture while absorbing flavor.
1 pound cleaned squid bodies and tentacles, bodies thinly sliced crosswise3/4 cup extra-virgin olive oil, plus more for drizzling1 fresh medium red chili, such as Fresno, stemmed, seeded, and minced10 fresh large mint leaves, very thinly slicedIn a large pot of salted boiling water, cook noodles until tender, according to package instructions. Drain in a colander and rinse under cold running water to chill. Set aside to drain thoroughly.
Next, cook squid in the same pot of boiling water until tender and cooked through, about 2 minutes; transfer to ice bath to chill. Drain shrimp and squid well and pat dry.In a large mixing bowl, combine shrimp, squid, crab meat, olive oil, lemon juice, lemon zest, minced chili, garlic, parsley, mint, and chives and toss well to combine. Season with salt and pepper. Add noodles and toss to combine. Season once more with salt and pepper, and drizzle more olive oil on top as desired.
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