In a large skillet, heat 1 Tbsp olive oil over medium heat. Add sausage and cook until browned, about 5 minutes. Remove sausage to a plate or bowl and set aside.
Bring a large pot of water to a boil. Add linguine to pot and cook until al dente.
In the same skillet you cooked the sausage in, add onion, garlic, and jalapeño and cook, stirring, until softened, about 2 minutes. Add more olive oil if necessary.
Add clams and hard cider to skillet and bring to a simmer. Add lime juice and zest and cover skillet. Cook, until clams open, about 5 minutes. Be sure to discard any clams that don't open.
Drain pasta and add along with butter to skillet with clams. Toss with sausage and parsley and season with salt and pepper.