{"id":41521,"date":"2016-08-19T10:29:22","date_gmt":"2016-08-19T14:29:22","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=41521"},"modified":"2016-08-19T10:29:23","modified_gmt":"2016-08-19T14:29:23","slug":"smoked-oyster-lemon-pasta%e7%89%a1%e8%a0%a3%e3%81%ae%e7%87%bb%e8%a3%bd%e3%81%a8%e3%83%ac%e3%83%a2%e3%83%b3%e3%81%ae%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=41521&lang=en","title":{"rendered":"Smoked Oyster Lemon Pasta<br>\u7261\u8823\u306e\u71fb\u88fd\u3068\u30ec\u30e2\u30f3\u306e\u30d1\u30b9\u30bf"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41524 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/63.jpg\" alt=\"63\" width=\"510\" height=\"717\" \/><\/p>\n<p>This has been one of my recent favorite pastas.<\/p>\n<p>Smoked Oyster Lemon Pasta.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41525 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/56.jpg\" alt=\"56\" width=\"596\" height=\"428\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41526 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/58.jpg\" alt=\"58\" width=\"510\" height=\"717\" \/><\/p>\n<p>This is my secret weapon!<\/p>\n<p>Smoked oysters from Trader Joe&#8217;s.<\/p>\n<p>These are so tasty, and I sometimes just eat them as a snack.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41527 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/59.jpg\" alt=\"59\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/59.jpg 638w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/59-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>The other key ingredients are lemon zest, parsley, garlic, and homemade bread crumbs.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41528 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/62.jpg\" alt=\"62\" width=\"596\" height=\"428\" \/><\/p>\n<p>Voila!<\/p>\n<p>I know oysters are not for everyone, but if you like oysters, you should definitely try this!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41529 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/66.jpg\" alt=\"66\" width=\"510\" height=\"717\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-41530 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/08\/64.jpg\" alt=\"64\" width=\"510\" height=\"717\" \/><\/p>\n<p><strong>Smoked Oyster Lemon Pasta<\/strong><\/p>\n<p>olive oil<br \/>\n2 garlic, chopped<br \/>\n1\/2 cup homemade breadcrumbs<br \/>\n100g cooked pasta (I used linguine)<br \/>\n1 can smoked oysters (from Trader Joe&#8217;s)<br \/>\nlemon zest from 1\/2 lemon<br \/>\n1 tablespoon parsley<br \/>\nsalt<br \/>\npepper<br \/>\ncrushed red pepper<br \/>\nolive oil, for drizzling<br \/>\nlemon juice<\/p>\n<p>1. Cook garlic in olive oil. Add breadcrumbs and continue to cook until the breadcrumbs are lightly browned.<br \/>\n2. Combine the breadcrumbs, cooked pasta, oysters, lemon zest, parsley, salt, pepper, crushed red pepper.<br \/>\n4. Serve with a drizzle of olive oil and a splash of lemon juice.<\/p>\n<p>I&#8217;m on <a href=\"https:\/\/instagram.com\/culinarytribune\/\" target=\"_blank\">Instagram<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This has been one of my recent favorite pastas. Smoked Oyster Lemon Pasta. This is my secret weapon! Smoked oysters from Trader Joe&#8217;s. These are so tasty, and I sometimes just eat them as a snack. The other key ingredients are lemon zest, parsley, garlic, and homemade bread crumbs. Voila! I know oysters are not [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,9],"tags":[],"class_list":["post-41521","post","type-post","status-publish","format-standard","hentry","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41521","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=41521"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41521\/revisions"}],"predecessor-version":[{"id":41536,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/41521\/revisions\/41536"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=41521"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=41521"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=41521"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}