Parmesan Monkfish With Pastina Pasta And White Clam Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

4 (1-inch-thick) monkfish fillets (about 1 pound total), any membrane and dark meat discarded, cut crosswise into 8 medallions

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 cup panko (Japanese bread crumbs)

1/2 cup Parmigiano-Reggiano, grated

2 tablespoons fresh Italian flat-leaf parsley, coarsely chopped

6 tablespoons all-purpose flour

2 large eggs, lightly beaten

4 tablespoons olive oil

2 tablespoons kosher salt (for salting water)

3/4 cup dried pastina pasta

1 tablespoon extra-virgin olive oil

5 tablespoons Parmigiano-Reggiano, grated

2 teaspoons freshly ground black pepper

2 pounds small (less than 2 inches wide; about 24 total) hard-shelled clams such as littlenecks or cockles, scrubbed

1 cup white wine

1 lemon, cut into 2 halves

3 teaspoons garlic, chopped

2 teaspoons shallot, chopped

1/4 teaspoon red pepper flakes

6 tablespoons butter, cut into 16 pieces

1 tablespoon fresh Italian flat-leaf parsley, coarsely chopped

4 tablespoons Parmigiano-Reggiano, grated

Freshly ground black pepper, to taste

4 sprigs fresh Italian flat-leaf parsley

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