Cook the pasta shells in a lot of boiling salted water for 15 to 18 minutes. Drain and sprinkle with oil, drain again and allow to cool. Scrape the mussels, wash the mussels and the cockles. Open, separately, in a stewpot over a high heat, adding 1 glass of water. Remove their shells, put the mussels and the cockles aside, sieve the cooking water, keep aside. Shell the scampi, poach for 2 minutes in the shellfish water, drain. In the same water, cook the shredded squids for 15 minutes, drain. Put the following ingredients through a food mill: egg yolks, mustard, anchovy fillets, lemon juice, vinegar, 1 dessertspoon tomato paste, salt, Cayenne pepper, a pinch of Paprika and the oil. Pour the shell fish and all the ingredients of the salad into a salad bowl, add the sauce, mix. Decorate with the pitted olives and the thinly sliced pickles. Serve very cold.
