Drain the clams, reserving 5 oz. of the juice. In a large skillet, over medium heat, slowly heat the oil and butter. Add the garlic and saute briefly, until golden and fragrant. Stir in the reserved clam juice, the parsley, and the salt.
Bring to a boil, reduce heat, and simmer uncovered for 10 minutes.
Add clams and simmer uncovered for an additional 3 minutes. Pour over hot linguini.