Squid Stuffed With Clams Or Scallops

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.