Recipe - Squid Stuffed With Clams Or Scallops

8 Medium squid, cleaned
1 Large shallot, minced
1 Garlic clove, minced
3 tablespoon Unsalted butter
1 teaspoon Sun dried tomatoes
1 cup Clams or chopped scallops
2 tablespoon Dry white wine
1 tablespoon Chopped parsley
Pinch of thyme
Pepper to taste
One half cup Breadcrumbs
1 Egg
Tomato sauce

Preheat oven to 350 deg F. Rinse squid and drain. Chop tentacles
coarsley. Set aside. Saute shalot and garlicin butter over medium heat in a
heavy skillet until soft.
Add tomatoes, tentacles, clams or scallops, wine, parsley, thyme, and
pepper and cook, stirring over medium heat for 3 minutes. Remove from heat,
stir in breadcrumbs and egg.
Spoon stuffing mix into squid bodies, tie ends closed with kitchen string
and arrange in a single layer in a baking dish. Cover and bake about 1 hour
or until tender.