Linguine With Clam Sauce

• 8 oz. linguine
• 3 Tbsp. butter or margarine
• 1/2 c. minced onion
• 2 (7 1/2 oz.) cans minced clams and juice
• 1 tsp. basil
• 1 can condensed cream of mushroom soup
• 1 tsp. oregano
• 1/4 tsp. garlic salt
• 2 Tbsp. chopped fresh parsley
• 4 Tbsp. dry wine or water

1. Saute the onion in butter until tender.
2. Add the juice from the clams, the seasonings, the condensed cream of mushroom soup and the white wine.
3. Simmer, covered, for 10 minutes.
4. Meanwhile, bring 4 quarts of water to a boil.
5. Cook 1/2 pound linguine according to package directions.
6. Add the clams to the sauce and heat thoroughly, but do not boil (clams toughen when cooked too much).
7. Drain cooked linguine and serve with clam sauce.
8. Serves 6; approximately 280 calories per serving.

linguine, butter, onion, basil, condensed cream, oregano, garlic salt, parsley, wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=273132 (may not work)