© David L. Reamer
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a large saucepan, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat, stirring occasionally, until golden brown, about 4 minutes. Stir in the prosciutto and cook over moderate heat until lightly browned, about 2 minutes. Add the peas, cover and cook for 2 minutes longer. Remove from the heat.

Step 2    

In a large skillet, heat 1 tablespoon of the oil until shimmering. Add half of the squid, season with salt and pepper and cook over high heat, stirring once, until just white throughout, about 2 minutes. Using a slotted spoon, transfer the squid to the saucepan with the peas and cover. Repeat with the remaining 1 tablespoon of oil and squid.

Step 3    

Add the white wine to the skillet and boil over high heat until reduced by half, about 3 minutes. Scrape the wine into the saucepan and cook over moderate heat until the squid and peas are just heated through, about 30 seconds. Serve right away.

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