Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander.
Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add littleneck clams, wine and juice. Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes. (Remove each clam with tongs as it opens and discard those that do not open.) Transfer open clams to each of 4 shallow bowls.
Add linguine to clam cooking liquid and toss well. Transfer pasta to each bowl on top of clams. Sprinkle with chopped fresh parsley right before serving.