Start by heating the olive oil in a large skillet over medium heat until it is shimmery.

Add the minced shallot to the skillet, cooking until it becomes translucent, typically about 2-3 minutes.

Add both the thinly sliced and minced garlic to the skillet. Sauté for about 1 minute, until the garlic becomes fragrant. Be careful not to burn the garlic, as it can turn bitter. Toss chopped mint and Italian herbs in the pan just before stirring in peas.

Pour in the white wine, scraping the bottom of the skillet to deglaze and lift any browned bits. Allow the wine to simmer for 2-3 minutes to reduce slightly and let the alcohol evaporate.

Add the fresh-shelled English peas and snap peas to the skillet. Cook, stirring frequently, for about 5 minutes, until the peas start to become tender but still retain their bright green color.

Season the peas with garlic salt, stirring well to combine all the flavors.

Continue to cook for another 2-3 minutes, until the peas are cooked to your preferred tenderness.

Transfer the peas to a serving dish, and sprinkle with dried black garlic flakes as a garnish.

Serve warm and enjoy!