Pasta with seafood and tomatoes on the fire
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 624, total fat 29 G., saturated fats 16 G., proteins 32 G., carbohydrates 58 G., fiber 5 G., cholesterol 107 mg, sodium 711 mg, sugar 5 G.
Calories 624, total fat 29 G., saturated fats 16 G., proteins 32 G., carbohydrates 58 G., fiber 5 G., cholesterol 107 mg, sodium 711 mg, sugar 5 G.
You can even make a delicious seafood pasta on a campfire while camping, if you've prepared some small quantities at home. Your secret weapon is thin capellini (angel hair) pasta, which cooks in minutes, along with canned tomatoes and clams. Prepare some herb butter and breadcrumbs for topping at home and bring them with you. Once the water in the pot is boiling, the dish will cook very quickly, leaving you plenty of time to relax and socialize.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup fresh parsley leaves, coarsely chopped
- 1/4 tsp crushed red pepper flakes
- 3 small cloves garlic, finely grated (about 1 tsp)
- 110 g unsalted butter, room temperature
- Zest and juice of 1 lemon
- 1 tbsp. l. olive oil
- 1/4 cup plain breadcrumbs
- 1 can (400g) canned cherry tomatoes or diced tomatoes (reserve liquid)
- 2 x 180g cans of chopped canned clams (reserve liquid)
- 200 g capellini pasta, broken in half
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Cooking the dish according to the recipe:
- In a medium bowl, combine the parsley, red pepper flakes, garlic, butter, lemon zest, and 1/2 teaspoon salt. Transfer to a small plastic container with a lid and freeze until ready to use. Place the frozen butter in a cooler to keep the food cool.
- In a small skillet over medium-high heat, heat the olive oil until shimmering, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden brown, about 4 minutes. This can be made a day ahead and stored in a small zip-lock plastic bag. Don't forget to pack all other ingredients and equipment..
- Build a fire with a grate on top.
- When you are ready to cookCombine the tomatoes, clams, and 1.5 cups of water in a large saucepan. Place on the grill directly over the heat and bring to a boil. Add the pasta to the simmering sauce and stir to coat. Bring to a boil again for 30 seconds, then remove from the heat and cover with a lid. Let it sit for 3 minutes. Remove the lid and stir in the butter (which will have defrosted in the refrigerator by now) and the lemon juice and zest. Divide among 4 bowls and sprinkle with breadcrumbs.
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