I feel obligated to point out that true italian cooking is rustic, you have to keep in mind the origins behind a dish. Linguini with clam sauce isn't supposed to be complicated, it's about pasta and clams with a nice rich subtle dressing. I have made this several times and I use 3 cans of minced clams, 1/4 - 1/2 a bottle of clam juice, more garlic and omit the parmesan. I also heavily salt the pasta water to flavor the pasta and add salt and pepper to taste before combining. I always serve this with a nice crusty italian loaf and I usualy pair it with an Australian Reisling.
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I feel obligated to point out that true italian cooking is rustic, you have to keep in mind...