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

Procedures :
Cook linguine, omitting salt. Drain linguine and set it aside. Saut� 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.
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Category : Pasta

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