Linguine With White Clam Sauce - cooking recipe

Ingredients

2 Tbsp. olive oil
1 1/2 lb. onions, chopped coarse
5 cloves garlic, minced or 2 1/2 tsp. minced garlic in oil
12 cherry stone clams or 2 (10 oz.) cans baby clams
1/2 c. dry white wine
freshly ground black pepper to taste
3 Tbsp. lemon juice
9 oz. angel hair pasta, cooked and drained

Preparation

Open the clams; drain off and save the juice and remove the clams from the shells.
Chop the clams or put them through a meat grinder.
(See \"How To Prepare Clams\" under Broiled Stuffed Clams recipe.)