Put the clams in a saucepan, add the wine and cook until they begin to open up. When the clams are ready, cool them and then take the shells off. Filter the water with a linen cloth. In a pan heat 5 tablespoons of oil and cook the courgettes. Aside in a large frying pan, fry the chopped garlic in remaining oil and just when it starts to brown add the clams, their water, zucchini and let cook for 3 minutes. Cook the “quadrotti” pasta in boiling salted water and then put them into the pan with the sauce, adding chopped parsley. Serve garnish with sprigs of curly parsley.