1- Wash the clams, place them in a bowl with plenty of cold water and leave to soak for a few hours. Trim the courgettes, wash, dry and cut into rounds. Peel the shallot and the clove of garlic, chop the shallot and crush the garlic lightly; wash the parsley and chop.
2- Drain the clams, place in a pan, add the clove of garlic, a little chopped parsley, 2 spoons of oil and the white wine, cover and allow the clams to open on a moderate heat, shaking the pan occasionally; remove from the heat, take the molluscs out of their shells and place them in a bowl, keeping a few clams in their shells on one side; discard any shells that have not opened, strain the cooking liquid and set on one side.
3- Fry the shallot until soft in a pan with the oil, add the courgettes and fry, season with salt and pepper and continue to cook on a medium flame for about 2-3 minutes; add all the clams (including those left in their shells), 2-3 spoons of the cooking liquid kept on one side and sprinkle with the remaining chopped parsley. In the meantime, bring a saucepan of salted water to the boil and cook the pasta, drain it, add the courgette and clam sauce and serve.