Heat olive oil in a sauce pan. Add garlic and saute on low heat for 4 minutes. Add white wine and reduce by 1/3rd. Add littleneck clams, cover and steam until clams open. Remove clams from pan and keep warm. Drain chopped clams saving juice. Add that juice to the pan with 1 cup of additional clam juice. Add seasonings and simmer on medium low heat for 10 minutes. Add chopped clams and cook until just heated. Clams with get tough and shrink if overcooked. Meanwhile have a pot of boiling salted water ready to cook the linguini. Cook the linguini until al dente. Just before draining the pasta, add 2 tablespoons of the pasta water to the sauce. Drain pasta and combine with sauce. Add the parmesan cheese. Cook on low heat until sauce reduces and coats the pasta. Place in a serving dish and top with reserved littleneck clams and chopped parsley.