3/4 c. plus 1 tbsp. extra virgin olive oil
2 lg. shallots, minced
7 garlic cloves, minced
1 c. dry white wine
1 lb. bay scallops
1 lb. med. shrimp, shelled and deveined
1 lb. sm. squid, cleaned and sliced into 1/4 inch rings
1 lg. tomato, peeled, seeded and minced, juices reserved
1 tbsp. fresh lemon juice
1 tbsp. chopped capers plus 2 tbsp. liquid from the jar
2 tbsp. chopped fresh dill
1 1/2 tbsp. chopped fresh tarragon or 2 tsp. dried
2 tbsp. chopped parsley
1 tsp. chopped fresh thyme or 1/4 tsp. dried
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3 c. dried fusilli or other curly pasta
2 med. red bell peppers, thinly sliced
2 lg. celery ribs, finely diced
2 bunches watercress, lg. stems removed, torn into bite-size pieces

Cut large tentacles in half.

In a large non-aluminum saucepan, heat 1/4 cup of the olive oil over high heat. Add the shallots and 3 of the minced garlic cloves. Reduce the heat to low and cook, stirring occasionally, until softened and translucent, about 3 minutes. Increase the heat to high, add the white wine and bring to a boil. Add the scallops and cook for 1 minute.

With a slotted spoon, transfer the scallops to a large shallow dish or platter to cool. Add the shrimp to the saucepan and cook until opaque, about 1 1/2 minutes. Remove the shrimp to the platter to cool. Add the squid to the saucepan and cook until tender, about 1 1/2 minutes. Remove to the platter to cool.

Boil the shellfish poaching liquid until syrupy and reduced to 1/2 cup, about 5 minutes. Pour into a medium bowl and stir in the remaining 4 minced garlic cloves, tomato and its juice, lemon juice, capers and their liquid, dill, tarragon, parsley, thyme, salt and pepper. Whisk in 1/2 cup of the olive oil in a thin stream and set aside.

The recipe can be prepared to this point up to 1 day ahead. Cover the seafood and dressing separately and refrigerate overnight.

In a large pot of boiling salted water, cook the fusilli until tender but still firm, about 10 minutes. Drain and rinse under cold running water; drain well.

In a large bowl, toss the fusilli with the remaining 1 tablespoon olive oil to lightly coat. Add the seafood, red peppers and celery. Stir in the dressing. Just before serving, add the watercress and toss well. Makes 6 servings.