Squid Stuffed With Clams Or Scallops

Course : Clams
Serves: 4
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8 medium squid -- cleaned
1 large shallot -- minced
1 clove garlic -- minced
3 tablespoons unsalted butter
1 teaspoon sun dried tomatoes
1 cup clams or chopped scallops
2 tablespoons dry white wine
1 tablespoon chopped parsley
1 dash thyme
1 dash pepper to taste
1/2 cup breadcrumbs
1 large egg
1 can tomato sauce

Preparation / Directions:

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

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