Gather the ingredients.

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.

Warm olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until onions are translucent, 3 to 4 minutes. Drain cans of minced clams, reserving1/2 of the juice.

Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by 1/3 and has thickened, about 20 minutes.

Spoon clam sauce over linguine and serve.