Linguine with Clam Sauce

2  tablespoons		extra virgin olive oil
1  cup		onion, chopped
3  teaspoons		garlic, chopped
2  cups		grape tomatoes, halved and seeded
1  cup		clam juice
1/2  cup		white cooking wine
1  lb.		linguine
36		Clams - Steamed

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Add oil to large frying pan, heat to medium high heat
Add chopped onions and garlic, cooking 3-4 minutes
Halve cherry tomatoes, squeeze liquid and seeds out (used potato masher); add to onion and garlic, reduce heat to low.
Steam clams (or if using chopped clams, squeeze liquid out)
Should have 1 cup clam juice, add wine to make 1.5 cups. Place in saucepan and bring to boil, reducing liquid by half.
Cook linguine
Add clam juice reduction to tomato mixture.
Drain linguine; Add clam sauce; toss.