Rinse the clams, place them in a colander soaked in cold water for a few hours to allow them to loose out all the sand. Clean the parsley and once rinsed and dried chop it finely. Drain the clams, toss them in a pan, sprinkle them with 1 tbsp of oil and with a bit of parsley.Cover the pan and let the clams open over a high heat, tossing the pan from time to time. Shell the shellfish, removing the closed ones, keeping them aside with a few whole clams for final garnishing.Blanch the tomatoes and once drained, peeled and deseeded dice them finely. Top and tail the courgettes then slice them à la julienne. Peel the shallots, rins, dry and chop them finely. Place them in a pan with the leftover oil and a smudge of parsley and fry until soft but not golden.Add the courgettes and brown for 3-4 minutes until slightly golden; season with salt and pepper. Mix the clams with the courgettes, the diced tomato and the leftover parsley and simmer for 2-3 minutes.Cook the pasta in a pan with plenty of boiling water, drain al dente, toss it in with the courgette and clam sauce and pour it in a serving dish. Garnish the pasta with the clams kept aside and serve.