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.

Saute 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.