In a non-stick pan fry the courgettes in oil. Apart in a large pan fry garlic and chilli in oil, when it starts to get a brown colour add the cherry tomatoes cut in half, the clams, some basil and parsley, a ladle of water cooking, courgettes and cook with the pan covered until the clams are open. In the mean time boil the Troccoli pasta in abundant (about 5 litres) water, drain them al dente and skip all in a pan mixing with the cheese, parsley and fresh basil. Serve very hot. WINE: Ravello bianco costa d'Amalfi
