Italian Seafood Salad With String Beans

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1/2 cup extra-virgin olive oil

3/4 pound shelled and deveined large shrimp

Salt and freshly ground pepper

1 1/2 teaspoons finely chopped garlic

1 cup water

1/2 pound cleaned squid, bodies cut crosswise into 1/2-inch-thick rings, tentacles halved lengthwise

1/2 pound bay scallops or quartered sea scallops

1 pound mussels, scrubbed and debearded

1 1/2 pounds cockles, scrubbed

3 tablespoons fresh lemon juice

1 pound mixed yellow wax and green beans, ends trimmed, beans cut into 2-inch lengths

2 tablespoons shredded basil leaves

1 tablespoon minced flat-leaf parsley

Cayenne pepper

Lemon wedges, for serving

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