Linguine with Clam Sauce

16 oz. linguine [448 g]
3 Tbsp. butter or margarine
½ cup minced onion
2 cloves fresh garlic, chopped fine
½ cup fresh chopped parsley [14 g]
3 (7 ½ oz.) cans minced clams & juice (Gorton's) [630 g]
1 can condensed cream of mushroom soup (Campbell's)
4 Tbsp. dry white wine
Saute the onion and garlic in butter until tender. Add the juice from the clams, parsley, the condensed cream of mushroom soup and the white wine. Simmer, covered for 10 minutes. Meanwhile, bring 4 quarts of water to a boil. Cook 16 ounces linguine according to package directions. Add the clams to the sauce and heat thoroughly, cut do not boil (clams toughens when cooked too much). Drain cooked linguine and serve with clam sauce. Serves 6. Approximately 280 calories per serving.