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Squid Stuffed with Clams

Squid Stuffed with Clams

Preparation Time:
Cook time:
Yield: 4 servings


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


Preheat oven to 350°F. 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.

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