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Ingredients:
8 medium Squid, cleaned
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 chopped Parsley
pinch of Thyme
Pepper, to taste
1/2 cup Bread Crumbs
1 Egg
Tomato Sauce
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 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. Serves 4.
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