Step 1

Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.

Step 2

In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.

Step 3

Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.

Step 4

Spoon the clam sauce over the linguini and serve.