1 lg. onion
3 tbsp. olive oil
2 cloves garlic, minced or pressed or refrigerated, crushed garlic
2 to 3 cans chopped clams (4 1/2 oz.)
1/2 lb. linguini
2 tbsp. soft butter
Salt and white pepper
1/2 c. chopped parsley

Cook onion in heated oil in large frying pan over medium heat until soft. Add garlic. Cook, stirring, about 1 minute. Drain clams, reserving liquid. Add clam liquid to onion mixture. Cook, stirring occasionally until most of the liquid has evaporated. Meanwhile, cook linguini in boiling salted water according to package directions, until barely tender. Drain according to package directions, until barely tender. Drain well. Mix lightly with butter and spoon onto a warm platter. Add clams to sauce. Season with salt and white pepper. Stir in parsley. Cook just until heated through, 1 to 2 minutes. spoon clam sauce over linguini. Excellent served with a caesar salad.