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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, reserving ½ of the juice.
Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by ⅓ and has thickened, about 20 minutes.
Spoon clam sauce over linguine and serve.