Clam Linguine Recipe

8 Ounces Linguine, Uncooked
3 To 5 Cloves Garlic, Minced
1/4 Cup Plus 1 Tablespoon Butter, Melted
2 (6 1/2 Ounce) Cans Minced Clams
1 Cup Shredded Monterey Jack Cheese
1/4 Cup Chopped Fresh Parsley

cook Linguine, Omitting Salt. Drain Linguine And Set It Aside.

sauté Garlic In Butter In A Large Skillet. Drain Clams, And Add Liquid To Garlic And Butter In Skillet; Bring Mixture To A Boil. Cook Over Medium-high Heat For 7 Minutes.

add Clams And Cheese; Cook Over Low Heat, Stirring Constantly, Until Cheese Melts. Pour Sauce Over Linguine. Add Parsley And Toss Gently.

serves 4.