8 oz. linguini, uncooked
1 lg. clove onion, minced
2 tbsp. butter
1 (10 3/4 oz.) can cream of shrimp soup, undiluted
2 (6 1/2 oz.) cans minced clams, rinsed & drained
1/2 c. water
1/4 c. Chablis or dry white wine
1/4 c. sour cream
1 tbsp. parsley

Cook linguine according to package, drain. Saute garlic in butter in large skillet until lightly browned. Stir in soup, clams, water, wine, sour cream and parsley. Cook over low heat until bubbly. Toss clam sauce and linguini together. 4 servings.