Begin by cooking the pasta in boiling salted water. For 3 quarts of water, add 3 tablespoons of Diamond Kosher Salt or 1 ½ tablespoons of Morton Kosher Salt to the boiling water. Add pasta shells and boil for about 8 minutes, until al dente. Drain and rinse the pasta shells in cold water and then spread the pasta out on a parchment-lined baking sheet to cool further. Set aside.

Make a paste out of the anchovy filets by pulling the flat side of your chef knife over the filets and the grated garlic repeatedly to flatten and smash it all together. If using garlic powder instead of fresh garlic, sprinkle the powder on the filets then proceed making the paste.

In a medium bowl, combine the anchovy paste, egg yolks, dijon mustard, and lemon juice. Whisk together until combined. A drop at a time to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Taste and season with kosher salt and more lemon juice if desired.

Add the cooled pasta to a large bowl and drizzle on some of the dressing. Toss to combine. Then add the celery and snap peas, drizzle on a little more dressing and season with a pinch of kosher salt. Toss to combine.

Add the lump crab meat to the salad, drizzle on a little more dressing and gently toss to combine. Then, add the olives, capers, and tomatoes. Drizzle on the remaining dressing and gently fold to combine.

Sprinkle on more lemon juice and black pepper. Gently mix to combine. Transfer the seafood macaroni salad to a large serving bowl. Top with flaky finishing salt, a drizzle of finishing olive oil, and the remaining chopped fresh herbs.