Summer Squid Saute

• 2 1/2 tablespoons extra-virgin olive oil
• 1 pound sugar snap peas, trimmed
• Salt
• Freshly ground pepper
• 4 thin slices of pancetta (1 1/2 ounces), finely diced
• 1 1/4 pounds cleaned, small squidbodies cut into 1/4-inch-thick rings, tentacles left whole

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

extravirgin olive oil, sugar, salt, freshly ground pepper, thin slices, rings

Taken from www.foodandwine.com/recipes/summer-squid-saute (may not work)