Golden noodles, a dish which is typical in maritime cuisine, has become popular even inland. Some people add a few prawns, scampi or a couple of spoonfuls of cuttlefish cooked with a few peas just before the end of the cooking time. To be sure the noodles are cooked and have absorbed all the liquid, you can half-cook them over high heat and finish them off in the oven. You can make a mixture of a little chopped garlic and saffron, or allioli negat (curdled garlic mayonnaise), or else serve the noodles with an allioli (garlic mayonnaise) made in a pestle and mortar.
Prepare a fried vegetable mixture by gently frying the finely sliced garlic and the finely chopped onion. When well cooked, add the grated tomato and allow to reduce until thick. Add the previously cleaned and de-scaled fish, the mantis shrimp and the crabs, and cover with cold water. Allow to boil for half an hour approximately. Drain and reserve. Place a good trickle of oil and the noodles in a cast iron casserole. Cook them gently until they are golden brown all over, and remove. Then add the stock (between 750 grams and one litre) and allow to cook for 12 to 14 minutes until the noodles are done and all the liquid has been absorbed.