Simmer until reduced by about half. Add the clams and remove from heat. This sauce should be reheated just prior to serving. Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly.
Notes Serve with lots of garlic bread and a dry white wine.
You can use oil instead of clarified butter, at some sacrifice in flavor.