Heat the oil in a 2-quart saucepan over medium heat. Add the garlic and cook until it's tender, stirring often.
Stir the sauce, wine, parsley and clams and juice in the saucepan. Reduce the heat to low. Cover and cook for 10 minutes, stirring occasionally.
Serve the clam sauce over the linguine. Top with the cheese, if desired.
Tip: Angel hair or fettuccine can be substituted for the linguine in this recipe.