Peel and slice the garlic cloves.

Sauté the garlic in olive oil until golden, being careful not to burn them, then set aside on a plate.

Add the chopped squid to the same pan.

Meanwhile, peel the shrimp. You can use the heads to make a quick broth along with the water from boiling some mussels, or if using boxed stock, boil the heads for 2 minutes before adding the stock to the noodles.

Chop the shrimp and add them to the pan with the squid. Add salt, stir, and cook for 1 minute.

After 1 minute, add the noodles over low heat, stirring constantly so they don't stick.

Cook until the noodles turn golden brown.

Add the fish stock and a little more salt, stir well, and cook over high heat for 7 minutes, or until the stock is absorbed and the noodles stand upright.

Plate and serve with garlic mayonnaise.