In a small bowl, prepare the Mediterranean pesto by cutting into squares olives, tomatoes and capers and cover with olive oil (for the time of preparation of the recipe). Clean the squid and cut into julienne strips. Get two pans: in one pan fry two tablespoons of olive oil with garlic and chilli. In the other pan, add two tablespoons of olive oil and the garlic (do not cook, keep it cold). While the noodles are cooking, add a ladle of cooking water in both pans. Then drain the red noodles and add them to the pan with chilli. Finish to cook and place them on a dish. Drain the black noodles and skip them with the raw cuttlefish, in the other pan. Then with the help of a ladle, place the black noodles creating a nest on the top of the red noodles. At the end add the Mediterranean pesto, the grated lemon and decorated with a leaf of basil.