1. Cook the spaghetti in a large pot of salted boiling water according to package instructions. Drain and set aside.

2. In a separate large pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.

3. Add diced zucchini to the pan and cook until tender. Season with salt and pepper.

4. Add the clams to the pan and pour in the white wine and vegetable broth. Cover and cook until the clams open, about 5-7 minutes. Discard any clams that do not open.

5. Add the cooked spaghetti to the pan with the clam and zucchini sauce. Toss to coat the pasta in the sauce.

6. Serve the spaghetti with clam and zucchini sauce hot, garnished with fresh parsley.