5 tbsp. butter
1/4 c. olive oil
3 garlic cloves, minced
2 (6 1/2 oz.) cans minced clams, drained, reserve juice
1/2 c. chopped parsley
1 c. grated Monterey Jack cheese
1 (8 oz.) pkg. linguine, cooked

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