Summer Squid Saute

1. 1

   In a large skillet, heat 1 1/2 tablespoons of the olive oil.

2. 2

   Add the snap peas, season with salt and pepper and cook over moderately high heat, tossing, until blistered in spots and crisp-tender, about 3 minutes.

3. 3

   Transfer the snap peas to a bowl.

4. 4

   Add the remaining 1 tablespoon of olive oil to the skillet along with the pancetta.

5. 5

   Cook over low heat until the pancetta fat has rendered and starts to brown, about 3 minutes.

6. 6

   Add the squid, season with salt and pepper, and cook over high heat, tossing, until just cooked, about 2 minutes.

7. 7

   Return the snap peas to the skillet and toss for about 1 minute.

8. 8

   Serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.