Cook the linguine according to package instructions.
While the water for the linguine is coming to a boil, chop the onion and garlic, and measure out the other ingredients.
Heat the olive oil in a large skillet over medium heat.
Add the onion and garlic, season with salt and pepper, and sauté 5 to 7 minutes.
Add the white wine, lemon juice, and 1 cup of the juice from the clams (not the clams themselves) to the skillet. Simmer, uncovered, for 10 minutes.
Add the clams and the cooked linguine to the skillet. Toss to combine and serve with fresh parsley.