Creamy Linguine with Clam Sauce

1 (8 ounce) package linguine pasta

2 tablespoons butter

1 tablespoon olive oil

¼ cup minced sweet onion

2 cloves garlic, minced

1 (10 ounce) can baby clams, drained with juices reserved (such as Bumble Bee®)

1 tablespoon dry white wine

1 (16 ounce) jar Alfredo sauce (such as Classico®)

1 teaspoon grated Parmesan cheese, or to taste

1 pinch crushed red pepper flakes, or to taste

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.

Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.

Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.