Ingredients:1 pound thin Vietnamese noodles (see note above)1 pound large shrimp, peeled and deveined1 pound cleaned squid bodies and tentacles, bodies thinly sliced crosswise8 ounces lump crab meat, picked over for shells3/4 cup extra-virgin olive oil, plus more for drizzling6 tablespoons fresh juice from 3 lemonsZest of 1 lemon1 fresh medium red chili, such as Fresno, stemmed, seeded, and minced2 medium cloves garlic, minced1/4 cup minced parsley leaves and tender stems (about 1/2 bunch)10 fresh large mint leaves, very thinly sliced3 tablespoons minced chives (about 1 bunch)Kosher salt and freshly ground black pepperCooking Instructions:In 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.In a medium pot of salted boiling water, cook shrimp until just cooked through and pink all over, about 2 minutes. Using a slotted spoon, transfer to an ice bath to chill. 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. Serve lightly chilled or at room temperature.Source: