Summer Squid Saute

Directions

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.