Linguini With White Clam Sauce

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1 tablespoon chopped garlic cloves
• 1/4 cup chopped parsley
• 1/2 cup white wine
• 1 tablespoon lemon juice
• dash red pepper
• 1 can whole baby clams
• 1 teaspoon basil
• about 1/2 can cream of celery soup
• enough cooked linguini for four

1. Heat the oil and add the onion; cook a couple minutes, and add the garlic, cooking another minute or two. Add the wine, lemon juice, parsley and basil and cook until the sauce comes together. Add the juice from the clams, but reserve the clams. Stir in enough of the soup to thicken the sauce. Then, just before serving, add the clams to heat through. Serve over linguini.

olive oil, onion, garlic, parsley, white wine, lemon juice, red pepper, baby clams, basil, cream of celery soup, four

Taken from www.epicurious.com/recipes/member/views/linguini-with-white-clam-sauce-50143476 (may not work)