In a large pot with boiling salted water cook linguini pasta until al dente. Drain. In a large skillet sauté the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through. Toss cooked and drained linguine pasta with the clam sauce and serve warm.