Linguine with Clam Sauce

8 ounces uncooked linguine

2 Tbsp olive oil

1 cup chopped onions

1 can (14 1/2 oz) stewed Italian-style tomatoes, drained and chopped

2 cloves garlic, minced

2 tsp dried basil leaves (we made a chiffonade of fresh basil)

1/2 cup dry white wine or chicken broth (we used wine, of course)

1 can (10 oz) whole baby clams, drained, juice reserved (we used fresh clams)

1/3 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp black pepper

Cook linguine according to package directions. Rinse, drain and set aside.

Meanwhile, heat oil in large skillet over medium heat until hot. Add onions, cook and stir 3 minutes. Add tomatoes, garlic and basil, cook and stir 3 minutes Stir in wine and reserved clam juice; bring to a boil and simmer, uncovered, 5 minutes.

Stir in clams, parsley, salt and pepper. Cook 1 to 2 minutes or until heated through. Spoon over linguine. Serve immediately.