Clam Linguine 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.