Cook the linguine to al dente according to the label directions. Drain and toss with the clam juice. Set aside and keep warm.
Meanwhile, heat the oil, garlic, crushed red pepper, and anise seeds in a large skillet over medium heat. Saute until the garlic is golden but not browned. Add the canned clams, fresh clams in their shells, and white wine. Increase heat to high and bring to a boil. Cover and cook 5 to 7 minutes or until the clams open. Remove the whole clams and set aside. Add the parsley and reduce heat to low. Add the linguine and clam juice and toss. Remove the pasta to a serving bowl and top with the clams in their shells.