Linguini with White Clam Sauce 3 cups onion, roughly chopped 2 teaspoons minced garlic 1/2 stick butter, divided Clam liquid 1 cup Liebfraumilch (a German white wine) 1 cup minced parsley 5 tablespoons fresh lemon juice Salt and pepper to taste 4 6 1/2 oz. cans (Snows) minced clams 1 pound linguini Freshly grated Parmesan cheese Drain clams, reserving liquid. Saute onion and garlic in 1/4 stick butter over medium heat until onion is wilted, about l5-20 minutes. Add clam liquid and wine (substitution not recommended) and continue cooking until reduced, about 20-30 minutes. Add parsley and clams and continue cooking for 10 minutes more. Season with lemon juice and salt and pepper to taste. The finished sauce should have just enough liquid to coat the pasta, about one cup or so. Serve over linguini tossed with remaining 1/4 stick butter and sprinkle generously with parmesan.