Cook linguine to al dente according to the package directions. Drain and toss with the clam juice. Set aside and keep warm.
Meanwhile, heat the oil, garlic, crushed red pepper, and anise seeds in a large skillet over medium heat. Sauté until the garlic is golden but not browned.
Add the canned clams, fresh clams in their shells, and wine. Increase heat to high and bring to a boil.
Cover and cook 5 to 7 minutes or until the clams in shells open. Remove them and set aside.
Add the parsley and reduce heat to low. Add the linguine and toss. Transfer the pasta to a serving bowl. Top with the clams in shells.