Seafood Stuffed Squid

1 can Crown Prince Crab Meat, drained and rinsed
1 can Boiled Baby Clams, drained and rinsed
3 tablespoons olive oil, divided
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup fresh plain bread crumbs
1 egg, lightly beaten
1/2 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
salt and black pepper to taste
4 large or 8 small squid (about 2 pounds), cleaned

Sauce:
4 large tomatoes, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup good-quality red wine
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley

Heat 2 tablespoons of oil in a frying pan. Add the onion and cook over medium heat for 3 minutes. Remove and combine with clams, crab meat, garlic, bread crumbs, egg and cheeses. Season with salt and pepper. Using a teaspoon, fill each squid three quarters full with the stuffing. Secure with toothpicks. Heat the remaining oil in a large frying pan, add the squid and cook for 1-2 minutes on all sides. Remove the squid and place on a platter. Return the pan to heat and combine all sauce ingredients cooking at a simmer for 10 minutes, or until thick and pulpy. Return the squid to the pan and cook, covered, for 20-25 minutes.
Serves 4.