In a large stock pot pour in 1/2cup olive oil. Heat to smoking and drop in 1/2 of the crab bodies. Do not shake pan. When browned, remove and brown the second half. Add 1/4cup more oil to pan and sauté the crushed garlic heads until lightly golden. Return crab bodies to pan, deglaze with white wine. Add enough water (1quart) to cover crabs and add remaining ingredients except for salt, pepper, and lemon juice.
Simmer slowly for 1 hour skimming any froth off surface. Add 2tablespoons crushed tomatoes. Shake the crabs to get the tomalley (liver) into the stock. Strain through a China cap pressing down on vegetables. Season with salt, pepper, cayenne, and lemon juice.
Break 1pound Goya fideos into approximately 1- to 2-inch pieces. Toss in 1/4cup olive oil and bake in 350° oven until lightly golden. This should take 5 to 8 minutes. Be careful not to let the noodles get too brown.
Boil fideos in crab stock until al dente. Drain in colander. Set over bowl. Reduce 4 cups of liquid to 1cup. Reserve.
Rub a shallow casserole dish with a cut clove of garlic and butter lightly. Arrange the cooked noodles tossed with the picked-over crab meat to a depth of 1inch. You may need two casseroles. It is important that the noodles only be 1inch high.
Drizzle the noodles with the reserved cup of stock and bake in a 400° oven until the top is crispy and the stock absorbed.
The beauty of this dish is the contrast of the crisp noodles on top, and the soft and somewhat dry underneath.
Pass the broken garlic oil separately, as your guests will want different amounts.