In a large pot of boiling water, add salt and spaghettini and cook until al dente.
While the pasta is cooking, place a large heavy based pan over a medium heat.
Saute chilli and garlic with the extra virgin olive oil for around 5 minutes or until aromatic.
Add the zucchini to the pan and cook for a further 10 minutes. Add a cup of the water used to boil the pasta, the prawns and parsley and cook for 3 - 4 minutes.
Strain the pasta and retain 1/2 cups of the pasta water. Add the pasta and water to the pan and stir vigorously to combine the ingredients and emulsify the sauce.
Serve immediately with an accompanying fresh salad.