Step 1In a medium saucepan over medium heat, heat the olive oil. Add the shallot and saute until transparent, about 2 minutes. Add the peas, one-half teaspoon salt, one-half teaspoon pepper and one-half cup water. Cook until tender, about 2 minutes. Remove from heat; cool 10 minutes.
Step 2Heat the oven to 350 degrees. In a blender, puree the peas, milk, cream, eggs and grated cheese.
Step 3Meanwhile, butter 8 (3- to 4-ounce) ramekins. Divide the pea mixture among the 8 ramekins. Place the ramekins into a (9-by-13-inch) baking pan with at least 1 inch space between ramekins; add about 4 cups boiling water, filling to halfway up the sides of the ramekins.
Step 4Bake for 25 to 30 minutes, rotating the baking pan halfway through, until a knife inserted into the custard emerges cleanly.
Step 1In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add the wine and clams. Cover and steam until the clams open, about 5 minutes. Remove from the heat and set aside.
Step 2In a medium saute pan, heat the remaining olive oil over medium-high heat. Add the garlic and saute for 1 minute. Add the squid, red chile flakes, parsley, pepper and clams with their cooking liquid (about 1 1/3 cup). Saute until just cooked through, about 1 minute.
Step 3Using a slotted spoon, remove the squid and clams from the pan and reserve. Continue to cook the sauce, reducing the liquid by half (to three-fourths cup), then remove from heat. Remove and discard the clam shells. Return the clams and squid to the sauce; toss and reheat briefly. Remove the garlic; adjust seasoning.
Step 4To serve, run a knife around edge of each ramekin and unmold onto a serving plate. Spoon an equal amount of ragu on top of each.