Squid Stuffed with Clams

• Preparation Time: 20 minutes
• Cook time: 1 hour
• Yield: 4 servings

Ingredients:

• 8 medium Squid, cleaned
• 1 large Shallot, minced
• 1 Garlic Clove, minced
• 3 Tbsp unsalted Butter
• 1 tsp sun-dried Tomatoes
• 1 cup Clams or Scallops, chopped
• 2 Tbsp dry White Wine
• 1 Tbsp Parsley, chopped
• pinch Thyme
• Pepper, to taste
• 1/2 cup Bread Crumbs
• 1 Egg
• Tomato Sauce

Directions:

Preheat oven to 350°F. Rinse squid and drain. Chop tentacles coarsely. Set aside.

Saute 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 bread crumbs 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.