Instructions: Preheat oven to 350 deg F. Rinse squid and drain. Chop tentacles coarsley. Set aside. Saute shalot and garlicin 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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