Warm Seafood Salad With Pistachio And Capers

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2 anchovy fillets, coarsely chopped

1 tablespoon coarsely chopped unsalted pistachios

1 tablespoon capers, drained

1 garlic clove, coarsely chopped

1/4 cup extra-virgin olive oil

1 tablespoon fresh lemon juice

1/2 pound medium shrimp—shelled, deveined and halved lengthwise

1/2 pound cleaned squid, bodies cut into 1/4-inch-thick rings and tentacles left whole

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