The Best Clam Sauce

1. 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.

2. 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.

3. 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.

4. 4

   Spoon the clam sauce over the linguini and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.