I make red and white clam sauce essentially the same with the only exception the addition of chopped tomatoes.
Melt butter in a stockpot. Add crushed garlic and 3 anchovies to the butter. Stir for about 1 minute. For a pound of pasta I'd use a cup of butter. Add a cup of clam juice and 2 cups white wine. (If you're doing red clam sauce, add a cup chopped tomatoes before you add the clam juice/wine...let simmer 2 minutes before adding the juice/wine). Bring to a low simmer for 20 minutes. Add clams*. Simmer 3-5 minutes, add fresh oregano, basil, grated cheese and S&P. Add your cooked pasta to the sauce pot and toss gently.
Plate with the clams on top, sprinkle with toasted herbed breadcrumbs. (red pepper flakes if you like, too)
*I prefer to use fresh clams from the fish store. I don't like adding the raw clams to my sauce because I don't want to risk any sand or shells in the sauce. I steam the clams separately, just till they open, and then finish them in the sauce during the last three minutes. YOu can use canned or frozen clams, too.
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