Linguine with Clam Sauce

• 2 teaspoons butter
• 1/2 onion, finely chopped
• 3 garlic cloves, minced
• 1 6 1/2-ounce can chopped clams, drained, juices reserved
• 3 tablespoons dry white wine
• 3 tablespoons light sour cream
• 3 tablespoons minced fresh parsley
• 6 ounces linguine

1. Melt butter in heavy medium nonstick skillet over medium heat.
2. Add onion and garlic and saute until translucent, about 8 minutes.
3. Mix in clams and stir 1 minute.
4. Add wine and bring to boil.
5. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors.
6. Season to taste with salt and pepper.
7. Meanwhile, cook linguine in large pot of rapidly boiling salted water until tender but still firm to bite.
8. Drain.
9. Add pasta to clam mixture in skillet.
10. Bring to simmer, stirring constantly.
11. Transfer to bowls and serve immediately.

butter, onion, garlic, clams, white wine, light sour cream, fresh parsley, linguine

Taken from www.epicurious.com/recipes/food/views/linguine-with-clam-sauce-131 (may not work)