The only reason to do this now is if you're using the clear to saute or if you need butter oil, I guess.
The point i'm making is that the butter "solids" should be considered butter stock, akin to chicken stock.
If you need clarified butter in your kitchen, save the solids. Add a little to soups or gravies. Be careful though, they're very salty like chicken base.
If you're serving pasta, mix a little with some marinara, toss with pasta, and plate up.
With the popularity of evoo, I'm not sure if this practice is as common as it once was way back when.