Clam Sauce With Linguine

My family's favorite version of this cherished classic.

In a skillet , cook and stir the onion and garlic in hot olive oil.

Drain the clams and reserve 1 / 2 cup juice.

Add 1 / 2 cup clam juice and wine to the skillet.

Cook over medium-high for 10 minutes or until reduced by half.

Add in clams , basil , thyme , salt and pepper to taste.

Stir to combine.

Simmer for 5 minutes.

To serve: put cooked linguine on individual serving plates.

Top with clam sauce.

Sprinkle with parsley.

onion, garlic, olive oil, minced clams, chablis, dried basil, dried thyme, salt, fresh coarse ground black pepper, linguine, fresh parsley