Heat a large pot over medium heat with olive oil. Before the oil gets hot, add the chopped garlic. Stir for a moment, then add the finely chopped onion. Stir and cook the onion slowly until soft.

Season the monkfish tails with salt and pepper, then lightly coat them with flour. Lightly fry them in a skillet, turning to brown both sides. Set aside.

Finally, add the clams, which you have previously soaked in water with salt for about 30 minutes to remove any sand. When the clams open, add the chopped parsley and turn off the heat.