Pasta with seafood and tomatoes on the fire

Ingredients:

• 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

Preparation:

1. 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.
2. 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..
3. Build a fire with a grate on top.
4. 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.