Cilantro squid or shrimp

In a large bowl, combine a handful or so of chopped cilantro, some minced garlic, the zest and juice of a lime, a tablespoon of fish sauce, kosher salt, and freshly ground black pepper. In vegetable oil, cook a pound of cut up squid (dry squid well first) until they are done, about  two to three minutes, taking care not to overcook. (Or use shrimp and cook for three to four minutes until pink and no longer translucent). Toss the squid with the cilantro mixture. Serve on angel hair pasta, over noodles or rice, alone, or even as part of a salad.