The Best Clam Sauce

Ingredients

• (16 ounce) packagedried linguine
• tablespoon solive oil
• onion, chopped
• clove sgarlic, chopped
• (6.5 ounce) can sminced clams
• 1/2 cup butter
• tablespoon sdry white wine
• salt and pepper to taste

Instructions

1. Gather the ingredients.
2. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
3. Warm olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until onions are translucent, 3 to 4 minutes. Drain cans of minced clams, reserving1/2 of the juice.
4. Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by 1/3 and has thickened, about 20 minutes.
5. Spoon clam sauce over linguine and serve.