A delightful pasta dish combining the flavors of garlic, butter, and clams in a rich tomato sauce.
Cook the linguine in a large pot of salted boiling water until al dente, then drain.
Reserve a cup of pasta water to adjust the sauce consistency if needed.
Melt the butter in a 12-inch skillet over medium heat.
Use medium heat to prevent the butter from burning.
Add the minced garlic and chopped onion to the skillet and sauté until softened and fragrant.
Stir constantly to ensure even cooking and prevent burning.
Stir in the diced tomatoes and bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Add the clams to the skillet and cook until heated through.
If using fresh clams, cook until they open, discarding any that remain closed.
Toss the cooked linguine with the sauce in the skillet until well coated.
Add a splash of reserved pasta water if the sauce seems too thick.
Serve the pasta topped with grated parmesan cheese and fresh parsley.
Serve immediately for the best flavor and texture.
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