Ragù di fasolari is a traditional seafood pasta dish featuring smooth clams, tender mollusks from the Adriatic Sea, particularly the Marano Lagoon. These clams are sautéed with garlic, olive oil, white wine, and parsley to create a flavorful ragout.

The clam shells are then ground to achieve a ragù consistency and cooked with the reserved clam broth for depth. The ragù is tossed with al dente pasta, and the dish is garnished with additional carpet clams and queen scallops. It's typically paired with Ribolla Gialla wine.