• 12 oz cans minced clams
• 1/4 cup butter
• 1/2 cup olive oil
• 2 to 3 cloves garlic, minced
• 1 cup chopped parsley
• 1 1/2 cup shredded Jack cheese
• 1 lb linguine, cooked and drained
• 2 tomatoes, chopped

1. Drain clams and reserve juice. Heat butter and olive oil in skillet over medium heat.
2. Quickly saute clams and garlic.
3. Stir in clam juice and 3/4 cup parsley.
4. Simmer 1 minute. Stir in cheese, one handful at a time, until just thickened.
5. Pour over hot linguine noodles and fold until mixed. Garnish with tomatoes and reserved parsley. Serve immediately.

Serves 4 to 6.
Variation: Add 1/4 cup of vermouth along with clam juice.