Cook the linguine pasta in a large pot filled with salted water until al dente. Drain. Saute the garlic in the olive oil in a large skillet. Add the liquid from the clams, the white wine, and the salt. Stir everything well.
Bring to a boil, and then cook on medium to high heat for 10 minutes, or until the liquid is reduced by about half. (It's still going to be a little liquidy, but that's okay!)
Stir in the clams and parsley until they are heated through. Reduce the heat to low.
Add the cooked and drained linguine to the skillet. Toss the pasta over low heat for a few minutes until the pasta absorbs some of the sauce, but not all. (It will continue to absorb the sauce after it's plated.)
Ingredient variation: In Southern Italy, tomatoes and fresh basil are often added to this dish.
Tips for cooking pasta al dente: Make sure to heavily salt your water. Use plenty of water in the pot, too, so that the pasta has plenty of room to move around and expand.