Fill a pot with about 3 inches of water. Add two teaspoons of salt. Cover and bring to a boil over medium heat. While the water is heating, put the clams in a bowl and cover with cold water and set aside for 20 minutes. This will help to release any sand and dirt that is inside the clamshells. When the water begins to boil add the pasta into the water. Use a fork to stir the pasta. Cook until al dente. While the pasta cooks Dice the tomato, mince the parsley, and slice the garlic. Heat a skillet over medium heat. Add the butter when the butter melts add the seasonings and stir. Reduce the heat to low. Cover and let the seasonings simmer while you rinse the clams. Drain the cold water from the clams if any dirt sticks to the shells give them a little scrub to release. Rinse the clams under cold running water. Place in the pan with the seasonings. Add wine, turn heat up to medium. Stir and cover. Steam until all the clamshells are opened. Uncover pan. Continue simmering until sauce begins to bubble and starts to thicken. While the clams cook drain the pasta and rinse with cold water. Toss pasta with oil. When all the clamshells are open stir in the pasta and turn off the heat. Serve with a crusty bread on the side
20 little neck clams, ½ lb linguini, 1 TB oil, 4 TB butter, 1 TB lemon juice, 1 tomato, 2 cloves garlic, ¼ C parsley, 1 tsp thyme leaves, 2 + 1 tsp salt, hot pepper