Clean the calamari, remove the heads and wash carefully. Cut into thin slices, place in a vacuum bag and add 1dL olive oil, Maldon salt and a little pepper. Cook in the oven, immersed in water, at 62°C for 40 minutes. Let cool without opening the bag. Cut the onion, brown it with 1 clove of garlic and 1dL oil. Add the soaked and drained lentils and ½ liter of water. Cook for about 20 minutes, over mediaum heat. Remove from heat, add 1Dl cream, the remaining olive oil, salt and pepper. Belnd until texture is smooth and creamy. Open the bag of calamari, sauté briefly in a hot nonstick pan. Divide the cream of lentils among four hot dishes, place the calamari on top, and finish with Lingotto shavings from a mandolin.