Title: Squid stuffed with clams or scallops
 Categories: Seafood, Main dish
      Yield: 4 Servings
 
      8    Medium squid, cleaned
      1    Large shallot, minced
      1    Garlic clove, minced
      3 tb Unsalted butter
      1 ts Sun dried tomatoes
      1 c  Clams or chopped scallops
      2 tb Dry white wine
      1 tb Chopped parsley
           Pinch of thyme
           Pepper to taste
    1/2 c  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.