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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


  1. Cook linguine, omitting salt. Drain linguine and set it aside.
  2. Sauté garlic in butter in a large skillet.
  3. Drain clams, and add liquid to garlic and butter in skillet; bring mixture to a boil. Cook over medium-high heat for 7 minutes.
  4. Add clams and cheese; cook over low heat, stirring constantly, until cheese melts.
  5. Pour sauce over linguine. Add parsley and toss gently.

Serves 4.


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