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

Cook linguine, omitting salt, drain and set aside. Saute garlic in butter in a a large skillet. Drain clams, and add juice to skillet; bring to a boil. Cook over medium-high heat 7 minutes. Add clams and cheese; cook over low heat, stirring constantly until cheese melts. Pour sauce over linguine; add parsley, and toss gently.