- 8 oz linguine pasta
- 1 ½ tbsp olive oil (basil flavored if possible)
- ½ onion, chopped
- 3 cloves garlic, chopped
- ¼ cup butter
- 2 tbsp dry white whine (can substitute sherry)
- salt and pepper to taste
- 3 (6.5 oz) cans of minced clams, drained (reserve 1 can of juice)
- Fresh live clams (optional)
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- Cook the linguine according to the package.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent.
- Stir in the clam juice, butter, salt and pepper, and wine. Simmer the mixture for 15 minutes or until the sauce has reduced by about ⅓ and has thickened.
- Stir in the clams and cook for an additional 5 minutes.
- Spoon the clam sauce over the linguine and serve.
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