Heat up a skillet on medium heat with 4 tbsp of oil. Add the clams into the skillet and quickly toss around with a spatula. Add the wine and pepper. Cover the skillet and let cook for 1-3 minute, until the clams are all open. Remove from heat, discard broken clams and the ones that did not open, and shell more than half. Filter the clams cooking liquid through a fine sieve covered with a gauze to discard any left sand, and set aside.
Heat 4 tbsp of oil in a large skillet and cook gently only the white part of the scallions for a couple of minutes. Add the sun-dried tomatoes and the clams cooking liquid, then simmer gently.
In the meantime, cook the Linguine in salted water. When still al dente, transfer the pasta to the skillet using tongs, add clams and toss to combine. Season with salt and pepper to taste, drizzle with oil, plate the fettuccine, garnish with the green part of the scallions and thyme and serve.