Could I Get In Your Pantry?

By: Audioboom Studios
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  • Summary

  • The quickest way to someone's heart is through food and host Joey Camasta has the recipe! Each episode, Joey welcomes a guest who shares a hookup story and the meal that was involved. They’ll recreate the dish and the date. Let’s open the pantry and make you a snack!
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Episodes
  • 12: A Loaded Pantry

    12: A Loaded Pantry
    May 2 2022
    In the pantry this week is a collection of Joey’s favorite bits from season one. For this season’s recipes and more, visit us on Instagram: @pantrypodcast

    Thanks to our sponsors:
    Lucy - Promo code: PANTRY
    Thrive Market
    Babbel
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    47 mins
  • 11: Playing House with Nico Tortorella

    11: Playing House with Nico Tortorella
    Apr 25 2022
    In the pantry this week is Nico Tortorella (Younger, Scream 4) and things get VERY heated in the kitchen!

    Zuppa Di Pesce AKA Frutti Di Mare
    Ingredients: 3 tablespoons of olive oil, 1 pound of spaghetti, 1 small onion - finely chopped, 2 garlic cloves - minced, 2 cups of crushed tomatoes, ½ tsp of crushed hot red peppers, 1 pound (450g) of mussels - scrubbed 12 little neck clams, ¼ cup of dry white wine, ½ of a lemon - sliced, 12 large shrimp - peeled and deveined, 1 pound (450g) baby squid - cleaned, tubes sliced into rings, 3 tablespoons of chopped parsley, salt and freshly ground black pepper.

    Directions: Bring a large pot of lightly salted water to a boil over high heat. Add the spaghetti and cook until al dente. While the water is coming to a boil, prepare the sauce. Heat the olive oil in a large saucepan over medium heat. Add onions and garlic, stirring often, cook for 3–4 minutes, or until softened. Add the crushed tomatoes and hot pepper. Simmer for 1 minute.

    Meanwhile, combine the mussels, clams, wine, and lemon in a large saucepan. Cover and bring to a boil over high heat. Cook for 3–4 minutes, shaking the pan occasionally until the mussels and clams have opened. Transfer the seafood to a bowl, discarding any unopened shells.

    Strain the liquid through a fine sieve into the tomato sauce, discarding the lemons. Reserve a few mussels and clams in their shells for garnish and remove the flesh from the remaining shells. Simmer the sauce for 2–3 minutes, or until slightly reduced. Add the shrimp and squid to the sauce. Simmer for 2 minutes, stirring, until almost opaque. Add the reserved mussels to the sauce, stir in the parsley, and season with salt and pepper.

    Drain the pasta thoroughly and return to the pan. Add the seafood sauce and toss. Transfer to deep bowls, topping each portion with a few mussels, and serve hot.

    Thanks to our sponsors:
    BetterHelp
    Lucy - Promo code: PANTRY
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    31 mins
  • 10: Charles Osborne’s French Connection

    10: Charles Osborne’s French Connection
    Apr 18 2022
    In the pantry this week is Actor, Comedian, and TikToker, Charles Osborne! Charles shares his sugary sweet Parisian hookup. Plus, Joey gets labeled as a “bad homo.”

    Click HERE for Pink Champagne Cupcakes Recipe.

    Thanks to our sponsors:
    Babbel
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    31 mins

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