Melt butter in heavy medium nonstick skillet over medium heat. Add onion and garlic and sauté‚ until translucent, about 8 minutes. Mix in clams and stir 1 minute. Add wine and bring to boil. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors. Season to taste with salt and pepper.

 

Meanwhile, cook linguine in large pot of rapidly boiling salted water until tender but still firm to bite. Drain.

 

Add pasta to clam mixture in skillet. Bring to simmer, stirring constantly. Transfer to bowls and serve immediately.