Clam Linguine - cooking recipe

Ingredients

8 oz. linguine (uncooked)
3 to 5 cloves garlic, minced
1/4 c. plus 1 Tbsp. butter, melted
2 (6 1/2 oz.) cans minced clams (undrained)
1 c. (4 oz.) shredded Monterey Jack cheese
1/4 c. chopped, fresh parsley

Preparation

Cook linguine according to package directions, omitting the salt.
Drain and set it aside.
Saute garlic in butter in a large skillet.
Drain clams; add juice to skillet and bring to a boil. Cook over medium heat.
Add clams and cheese; cook over low heat, stirring constantly, until cheese melts.
Pour sauce over linguine and add parsley.
Toss gently.