I have vague memories of special occasions in my house growing up when my Dad would make his version with cans of Progresso sauce and chopped clams and plenty or oregano -- pretty progressive for the 60' s I suppose. These days the ingredients are fresher but the warm, special occasion feeling stays the same.
For our version, while the pasta is boiling, I sauté red pepper flakes and 4-5 cloves of sliced garlic in a good quantity of olive oil for about two minutes over medium heat. I add chopped parsley, the juice of one lemon, about 1/2 - 3/4 cup of white wine (or sometimes clam juice if we don't have any wine open) and a couple pounds of clean Manila clams. James loves these tender tiny clams. Cover the pot and cook until the clams have opened -- about 5 minutes.
When the pasta is just al dente I add the drained noodles to the pot with the clams, along with 3 TBs of butter, salt and plenty of fresh cracked black pepper and toss until the noodles are coated with the light sauce.
My Dad's dish was finished with a shake of that famous "cheese" from a green can. These days -- with seafood, we generally stay on the Italian side with just a topping of chopped parsley or perhaps lightly toasted bread crumbs.