Cook linguine according to package, set aside and keep warm. Scrub and clean clams.
Heat grill. In aluminum disposable pan, add butter, wine, garlic, clams and juice from 1 lemon in pan and cook on grill to warm. Once butter is melted, add canned clams to pan. Add salt and pepper to taste.
Place clams directly on grill and cook until they open. Once opened, add fresh clams to butter mixture and toss. Add butter mixture and cooked clams in the shell to linguine and toss to coat.
Top dish with fresh, chopped parsley and serve warm.