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Linguine with Garlic Clam Sauce

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup minced fresh parsley

Cook linguine according to package directions. Meanwhile, in a skillet, saute garlic in butter and oil until golden. Stir in flour until blended. Drain clams, reserving juice; set clams aside. Gradually add juice to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in clams, cheese and parsley. Cook until cheese is melted and sauce has thickened. Drain linguine; top with clam sauce. Yield: 4 servings.

(Recipe courtesy of “Taste of Home’s Pasta Cookbook,” Reiman Publications)

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