Clean the calamari, rinse, and pat them dry. Dredge them in flour. Fry in plenty of hot oil. When they turn golden, which takes just a few minutes, drain them on paper towels. Season with salt at the end for a crispier result.

Peel the garlic cloves and place them in a bowl. Mash them with a spoon until they form a paste. Separate the egg whites from the yolks and use only the yolks, adding them to the bowl with the garlic paste. Mix the ingredients together and slowly drizzle in the extra virgin olive oil, whisking as if making mayonnaise.

Finish the sauce by seasoning with salt, a sprinkle of white pepper, and finally add the lemon juice. Serve.