In a large pot of boiling water, cook noodles according to package directions for al dente.
In a dutch oven or large pot, combine thyme, white wine, garlic, green peppers, and clams over medium high heat. Cover and bring to a boil. Turn heat down to a simmer and let cook, covered, for about 3-4 minutes, or until clams open up.
Remove clams and set aside. Simmer broth mixture for about 5 more minutes. Stir in lemon juice and season with salt and pepper, to taste
Drain pasta and add in clams. Toss well and serve onto warm plates. Pour desired amount of broth over noodles and garnish with cilantro, if desired.