Ingredients
1 package (8 ounces) linguine2 to 3 garlic cloves, minced5 tablespoons butter1/4 cup olive oil1 tablespoon all-purpose flour2 cans (6-1/2 ounces each) minced clams1 cup shredded Monterey Jack cheese1/4 cup minced fresh parsley
Preparation
Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside.
Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.
