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Heat the EVOO in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden, about 5 minutes. Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes. Transfer to a large bowl. Add the peas and 1/2 t. salt and toss. Add the vinegar, season with salt and pepper, and toss again. Serve at room temp.
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