Cook linguine according to package directions, omitting salt and fat. Set aside.
Melt butter in a large skillet over medium heat. Add garlic to pan; cook 3 minutes or until golden.
Stir in wine, salt, and clam juice. Drain minced clams; add juice to pan (reserve minced clams). Simmer for 5 minutes. Add littleneck clams; cover and cook 3 to 4 minutes or until the shells open. Remove from heat, and discard any unopened shells. Add reserved minced clams, parsley, lemon juice, and pepper.
Place pasta in a large bowl. Add clam mixture to pasta, and toss well. Serve with lemon wedges, if desired.
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