Spaghetti with Clam and Bacon Sauce 8 slices bacon, fried crisp and crumbled 1 small onion, finely chopped 1 clove garlic, minced or pressed 2 tablespoons flour 1/3 cup dry white wine 3 (6 1/2 ounce) cans chopped clams Freshly-ground pepper 1/2 cup fresh chopped parsley 6 ounces spaghetti Parmesan cheese Boiling salted water In a wide pan over medium heat, cook the bacon until crisp; lift out and set aside. Discard all but about 2 tablespoons of the drippings, then add the onion and garlic to the pan. Cook until onion is translucent, then sprinkle the flour on top and stir in. Add wine, clams and their liquid, bacon, parsley and pepper. Cook, stirring until thickened and bubbly, then set aside. Cook spaghetti in a large kettle of boiling salted water for about 10 minutes or until just tender to bite. Drain well. Place in a serving dish and toss with the clam sauce. Pass the Parmesan cheese. Serves 3 to 4.