food service trends

Pairing Pasta with Seafood

It’s a fact: pasta is the world’s most popular dish, according to a global
survey by the non-profit organization, Oxfam. That puts noodles ahead of meat, rice and
pizza, and the countries-in-favor stretch far beyond Italy to the Philippines,
South Africa, Brazil and, of course, the United States. The reason pasta is so appealing to both the consumer and the restaurateur is because it’s:

  • Delicious and satisfying (comfort food ring a bell?)
  • Versatile (from Fettuccine to Manicotti… don’t get us started on sauces)
  • Widely available, shelf-stable and easy-to-prepare (don’t tell Nonna)

But as they say, heavy is the head that wears the crown. In the wake of Dr.shutterstock_112254182.jpg
Atkins, Paleo, and the gluten-free phenomenon, the traditional pasta dish
has had to evolve to keep up with customer demands. While restaurateurs
have done a good job offering more variety – from whole wheat to spaghetti
squash pasta – one of the best and easiest ways to entice customers to order
pasta is to add something it inherently lacks… delicious protein! The NDP
group reports that more than half of U.S. adults say they want more protein
in their diets – adding a salmon fillet to a creamy rigatoni, a serving of clams
to a white wine linguine, or a handful of shrimp over a simple and colorful
Bucatini does just the trick.

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