Spaghetti with clams

500g fresh or dried spaghetti
Salt
1/4 cup extra-virgin olive oil
3 garlic cloves, sliced
1 cup cherry tomatoes very ripe
1 cup sliced zucchini ( smaller zucchini work best)
1/2 teaspoon crushed red pepper
600g Georges bay clams,
1/2 cup water or fish stock
1/4 cup finely chopped parsley
Freshly ground black pepper

Bring a Large pot of salted water to the boil and cook pasta according to instructions.

In a large deep pan, heat the olive oil, add tomato and garlic and cook for 2 minutes add chilli flakes and zucchini and cook for 1 minute, add clams and some stock or pasta water and cook until opened.

Add cooked pasta to pan and stir gently ensuring clams stay in the shell. Keep moving the pan to create a olive oil emulsion and allow the pasta to soak up the sauce.

Finish with chopped parsley and a squeeze of lemon juice (optional)