Neapolitan Calamari and Shrimp Salad

INGREDIENTS

• 1/2 pound calamari, whole bodies and tentacles
• 1/2 pound orzo pasta (about 1 cup)
• 4 cups chicken broth
• 1 1/2 teaspoons freshly ground black pepper
• 2 zucchini, sliced lengthwise, about 1-inch wide
• 2 lemons, juiced
• 1 Japanese eggplant, sliced lengthwise, about 1-inch wide
• 1 1/2 teaspoons kosher salt
• 1/2 pound shrimp, peeled and deveined
• 3 ounces arugula (about 3 cups)
• 2 Roma tomatoes, halved lengthwise
• 1/4 cup chopped fresh flat-leaf parsley
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2/3 cup extra-virgin olive oil
• 3/4 cups chopped fresh basil leaves