Whirl the cheese, lemon zest, thyme, and parsley in a blender.
Saute the celery and garlic in 2 tablespoons of olive oil, and when the celery becomes translucent add the fish: first the calamaretti, followed by the cod and salmon, then the clams and shrimp. Sprinkle with white wine, season with salt and pepper, and cook a few minutes more.
While the fish is cooking, boil the pasta sheets, a few at a time, in salted water to which you have added a few drops of olive oil. Drain the sheets, putting them on a kitchen towel, and divvy the stuffing out among them.
Roll the cannelloni up, tying them shut with the chives, and arrange them in a lightly oiled oven dish. Dust them with the mixture you whirled in the blender, and a little ground pink pepper, and bake the cannelloni in a preheated 400 F (200 C) oven for 10 minutes.
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