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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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