5 tbsp. butter
1/4 c. vegetable oil
3 garlic cloves, crushed
2 (6 1/2 oz.) cans minced clams, drained, juice reserved
1/4 c. chopped fresh parsley
1 c. grated Monterey Jack cheese
1 (8 oz.) pkg. linguini, freshly cooked

Melt butter with oil in medium saucepan over medium heat. Add garlic, stir until golden brown 4 to 5 minutes. Remove from heat and stir in clam juice and parsley. Return to heat and bring to boil. Reduce heat and simmer 10 minutes. Stir in clams and cheese and cook until cheese melts, about 3 minutes. Arrange pasta on serving platter. Pour clam sauce over top.