Drain clams, reserving liquid. In a saucepan combine reserved clam liquid, green or sweet red pepper, onions, basil, crushed red pepper, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until onions are tender.
In a small bowl stir together wine and cornstarch; stir mixture into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
Stir in clams and parsley; heat through.
In a large bowl toss linguine with clam mixture. Sprinkle Parmesan cheese atop each serving. Makes 3 servings.