1 (51 oz.) can chopped clams
1/2 c. Ompeian extra virgin olive oil (very important for taste)
1/4 c. butter
2 cloves garlic, minced (more if desired)
1 lg. onion, minced
1/2 c. chopped parsley
1/2 c. chablis or any dry white wine

Add white pepper and salt if desired. Saute onions and garlic in olive oil and butter until soft and transparent. Add the rest of the ingredients and simmer for 10 to 15 minutes. When you cook linguine (approx. 1 lb.), save the cooking water in case you need to add it to the clam sauce if you think it is required.