Cook the linguine according to package directions. Drain and return to the pan.
While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and asparagus and cook, stirring frequently, 1 to 2 minutes. Add the tomatoes, raise the heat, and bring to a boil. Reduce the heat and simmer until the asparagus softens, about 10 minutes. Combine the milk and flour in a small bowl and whisk until well blended. Add the milk mixture, one can of drained clams, and one can of undrained clams to the skillet. Bring to a simmer, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens slightly, about 2 minutes. Pour the sauce over the linguine and toss to combine. Serve in individual bowls and sprinkle with Parmesan cheese.
