Quantities for 4 servings

400 g pasta (e.g. bucatini, penne, farfalle)
800 g - 1 kg zucchini/courgettes
extra virgin olive oil
2 cloves garlic
2 dried chillies (optional)
a handful of fresh parsley (flat-leaf is nicer, but curly leaf is fine), chopped fine.
salt to taste

1. Chop the zucchini into thin rounds, or half-rounds if you have large zucchini. Make them as thin as you can.
2. Boil salted water for pasta; unless you're using fresh pasta, you can do all of the next step while the pasta cooks.
3. In a wok/large pan, heat the oil with (bruised) garlic, salt and (if you like) chillies. Add the zucchini when the oil is hot and stir-fry while the pasta cooks.
4. Drain the pasta when it's cooked and add to the zucchini in the wok/pan. Mix well together for a couple of minutes. (As usual, you can remove the garlic just before adding the pasta. You can also remove the chillies at the same time...)
5. Add the chopped parsley at the last minute, mix and serve.