Squid Stuffed with Clams or Scallops

Directions

Preheat oven to 350℉ (180℃).

Rinse squid and drain. Chop tentacles coarsley.

Set aside. Sauté shallot and garlic in 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.