This recipe diverges from the classic in a few ways all of which are upgrades, in my humble opinion. First, you’ll add tons of caramelized zucchini to the pasta which will break down and become one with the clam liquor and butter sauce, clinging to the noodles and intermingling with the clams. Secondly, you’re going to add parmesan cheese. And I don’t want to hear any complaints! I promise the combo of clams and parm is perfection. Lastly, I have called for a mix of dill and basil here. I recognize that basil is probably not the first herb that comes to mind when you think of clams but trust me, it works.