Sauté garlic in oil in a skillet over medium heat 2 minutes or until golden brown; remove garlic, and discard. Add clams to oil; cook 10 minutes over medium heat, stirring frequently. Stir in parsley; remove from heat. Set aside.
Cook linguine according to package directions; drain. Combine linguine and melted butter; stir well. Transfer linguine to a serving platter; set aside, and keep warm.
Bring clam mixture to a boil. Stir in salt, pepper, and wine. Remove from heat immediately. Pour sauce over linguine. Sprinkle with cheese, and serve immediately.
Oxmoor House Homestyle Recipes