Prepare linguine pasta according to package instructions; set aside and keep warm while preparing clams and sauce. Wash clams under cold water and discard any cracked or open clams. Keep clams in cold water until ready to use.

Meanwhile, prepare the sauce. Melt 1 tablespoon butter in a large saute pan and add the shallots and garlic. Saute for a few minutes, just until shallot is tender but not browned. Add the diced mushrooms and saute for a few more minutes. Add the diced tomato, about 1/2 teaspoon salt, ground black pepper and spices. Cook for a few more minutes, then remove the mixture from the pan.

Heat the same saute pan over high heat until smoking, then drain clams and add them to the pan. Immediately, pour in the white wine and close the pan with a tightly fitting lid. Steam the clams for 7 to 8 minutes or until they are open. Discard any clams that do not open. Remove the clams into a large bowl and keep warm.

Allow the clam juice and white wine that remains in the pan to settle for a few minutes, then drain into a measuring cup; take care to leave any sand in the pan. Rinse the pan, the return the broth to the pan. Add the butter and flour, whisking and heating over medium heat until the mixture thickens, about 5 minutes. Pour in the milk and return the prepared aromatics to the pan. Whisk and bring the sauce up to a simmer for a few minutes.

Add the prepared linguine and toss the pasta in the sauce to coat. Add the prepare clams on top and lightly toss them with the pasta. Sprinkle the dish with freshly chopped parsley when ready to serve. Serve with lemon wedges on the side, squeezing a bit of juice over each portion.