Shrimp and Crab Bolognese

...With a shirred hen’s egg and sherried shellfish broth.

Ah, ragu alla bologenese. There’s no better preparation of pasta. Pronounced bowl-eh-nay-say, bolognese sauce is a classic Italian meat-based ragu that is usually made with beef, along with carrots, onions, red wine, and a touch of tomato. Served over spaghetti, our version substitutes seafood for the beef, and as a result, is much lighter than the original. To recapture the richness of the dish, Chef Ken tops it with a shirred hen’s egg — a brilliant way of baking an egg in a small ramekin with a dash of butter and cream. The result: the white is fully cooked but not rubbery, and the yolk is perfectly over-medium (firm but creamy in the center.) Shellfish broth laced with sherry finishes the dish. This dish can be ordered as a starter or an entrée, and is satisfying either way. Try it with a white blend, like Terlan Terlaner 'Alto Adige DOC' 2006, or Kris Pinot Grigio; either pairs well with seafood.