1/2 cup (1 stick) butter
4 cloves garlic, minced
4 (6 1/2 ounce) cans chopped clams, liquid reserved
1/4 cup chopped walnuts
Salt and pepper
1 pound cooked linguine
Grated Parmesan cheese

Heat butter in a large skillet. Add garlic and cook until golden. Add clams and cook for 2 minutes more. Add parsley. Gradually add reserved clam juice until sauce is desired thickness. Add walnuts. Season with salt and pepper. Cook an additional 2 minutes. Toss with hot cooked linguine. Top with grated cheese and serve immediately.