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.