Clam Sauce With Linguine

• 1/4 cup finely chopped onion
• 6 cloves garlic, minced
• 1/2 cup olive oil
• 1 (6 1/2 ounce) can minced clams, undrained
• 1/2 cup chablis or 1/2 cup other dry white wine
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• salt, to taste
• fresh coarse ground black pepper, to taste
• 1 (8 ounce) package linguine, cooked
• 1/2 cup chopped fresh parsley

1. In a skillet, cook and stir the onion and garlic in hot olive oil.
2. Drain the clams and reserve 1/2 cup juice.
3. Add 1/2 cup clam juice and wine to the skillet.
4. Cook over medium-high for 10 minutes or until reduced by half.
5. Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
6. Simmer for 5 minutes.
7. To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.

onion, garlic, olive oil, chablis, basil, thyme, salt, ground black pepper, linguine, parsley

Taken from www.food.com/recipe/clam-sauce-with-linguine-82152 (may not work)