Easter recipe: Squid ink linguine by Perth chef Matt Powell of Sunsets at The Lodge Wadjemup Rottnest Island

Seafood is a staple at Easter and what better way to serve it than with this surprisingly easy pasta recipe? Squid ink linguine with chilli, blue swimmer crab and gremolata If you ask me, family gatherings scream for generous heapings of pasta, and Easter is the perfect excuse to do something that heroes our incredible WA seafood. This squid ink linguine with chilli, blue swimmer crab and gremolata is one of our faves here at Sunsets. It’s surprisingly simple, packed full of flavour, and delivers a bit of wow factor when it lands on the table thanks to the squid ink pasta. The bulk of that flavour comes from the holy trio of garlic, chilli and butter, which works wonders with the subtle sweetness of the blue swimmer crab. The salty capers and zesty lemon and parsley gremolata give everything extra oomph. Trust me, all plates will be licked clean! Serves 4 50ml olive oil 4 cloves purple garlic, finely sliced 1 red chilli, finely sliced 1 tbsp baby salted capers, soaked in lukewarm water for 10 minutes, roughly chopped 1 banana shallot, finely diced (you could also use eschalots) 4 roma tomatoes (must be ripe) 600g squid ink pasta (linguine is preferred) 1x 500g packet Shark Bay blue swimmer crab meat (best sourced from your local fishmonger) 100ml white wine 50g butter, cut into 1cm dice 1 lemon, zested and juiced 100g flat-leaf parsley, chopped Place a large pot of water on to boil with a good pinch of salt. In a blender, pulse the tomatoes until a coarse consistency. Heat a saucepan gently; add the olive oil followed by the garlic, chilli, capers and shallot, and slowly saute for 5 minutes. Add the tomatoes and saute for another 5 minutes. Cook your pasta as per the packet’s instructions — al dente. While the pasta is cooking you will finish the sauce. Add the crab to the sauteed tomatoes and deglaze with the white wine; keep the heat on a low temperature. When the pan liquids have reduced, using a ladle you want to add some of the pasta water to avoid burning and to help create a nice flavourful, consistent sauce. Strain the pasta from the pot of water (reserve some of the cooking water in case you need more sauce) and add the pasta directly into the pan. We will now finish cooking the pasta in the sauce. While the pasta is finishing cooking in the sauce, add the butter, lemon juice and zest, and chopped parsley, and stir well. Season with some good quality sea salt.