Linguini and Clam Sauce

Serves Two

1 dozen littleneck clams

2 ripe tomatoes (medium size) chopped 1/4 inch

1/2 lb. dried linguini

1/4 cup extra virgin olive oil

1/2 cup fresh basil–julienne cut

1/4 cup sliced garlic

1/4 cup fresh oregano–chopped

1/2 cup white wine

salt and pepper

extra virgin olive oil (drizzle at end)

In sauté pan, under high heat add oil, garlic and clams until garlic browns; add tomatoes, wine, salt, pepper, and oregano; cover and cook 10 minutes or until all clams open. In separate pot, boil water; cook linguini al dente; strain; pour clam sauce over pasta; sprinkle with basil and extra olive oil.

The evening meal can be another stress-filled job in an overly filled, anxious day of work and child care or it can be a relaxed and peaceful time for family to interact and enjoy being together. The difference is simple. Who cooks? When couples share the responsibility, they also share the joy. The evening meal marks the time work and work-related cares end and family begins. Whenever possible, it should never be rushed.

"Food is life," said Raphael Conte, owner of Raphael, a popular Providence, R.I. restaurant. "Eating well is almost like an art." Whenever he is home, Raphael and his wife, Elisa, cook and dine together with their children, Zoe and Raphael. "I like to spend quality time together with my wife," he explained. "It is the time to focus in on each other, when we do all our communicating and reaching out."

Elisa cooks assisted by Raphael. They have separate tasks to avoid getting into each other’s way. Raphael’s passion is grilling whole fish outdoors, seasoning them with fresh herbs from their garden and using real woods like oak and maple. They particularly enjoy eating outdoors, drinking wine and listening to jazz well into the night. "It is peaceful, a nice contrast to the rest of life," Raphael said.

Wine is always part of their meals together, along with flowers, white porcelain dishes, clear glassware and white cloth napkins. "White doesn’t compete with the food," Elisa, a Rhode Island School of Design graduate, explained. "It showcases what you’re serving without being pretentious. I can dress up the table with silverware, a tablecloth or flowers."

The Contes "keep it simple and natural." Their home kitchen is simple featuring stainless steel, off-white plaster walls, cherry wood, granite and stone. Their favorite utensils are a 12" sauté pan, a stock pot, a French chef knife and a blender. Meals at home are vegetarian supplemented by freshly caught fish. Raphael, however, admits to enjoying meat at the restaurant. Fruit and produce are organic. Food is bought fresh daily. Meals are European in nature including hearty, peasant-style, vegetable soups. Oysters and quahogs bought on the bay are frequently eaten raw. Lobsters, however, are sometimes set free by Elisa and the children.

Raphael’s favorite recipe is linguini and clams. "Keep it simple and prepare ahead. Remember, more isn’t better," he suggested. "It is important when couples help each other." Elisa added, "I see them sometimes separating at parties, with the men and women going off to different areas." Raphael added, "It adds a lot of stress to the relationship. As a chef and restaurant owner, I am sensitive to how much labor and time it takes to prepare food. It puts a lot of stress on the woman for no reason." The Contes entertain as they normally eat, using the same types of foods and inviting guests into their kitchen.