Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a large skillet, heat 1 1/2 tablespoons of the olive oil. 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. Transfer the snap peas to a bowl.

Step 2    

Add the remaining 1 tablespoon of olive oil to the skillet along with the pancetta. Cook over low heat until the pancetta fat has rendered and starts to brown, about 3 minutes. Add the squid, season with salt and pepper, and cook over high heat, tossing, until just cooked, about 2 minutes. Return the snap peas to the skillet and toss for about 1 minute. Serve right away.

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