Name: Creamy Campfire Clam Pasta with Tomatoes
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1/4 cup fresh flat-leaf parsley leaves, roughly chopped; 1/4 teaspoon crushed red pepper flakes; 3 small cloves garlic, finely grated (about 1 teaspoon); 1 stick (8 tablespoons) unsalted butter, at room temperature; 1 lemon, zested and juiced; Kosher salt; 1 tablespoon olive oil; 1/4 cup plain breadcrumbs; One 14-ounce can cherry tomatoes or diced tomatoes (don't drain); Two 6.5-ounce cans chopped clams (don't drain); 8 ounces angel hair pasta, broken in half

Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)

Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.

(Make sure to pack all of the other ingredients and equipment.)

Build a medium-high campfire that has a grate for cooking.

When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.

Divide among 4 bowls and top with breadcrumbs.

On Tonight

Creamy Campfire Clam Pasta with Tomatoes

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