Bring a large pot of water to the boil with 1 tablespoon of salt.

Cook pasta per packet directions MINUS 2 minutes (yes, 2 whole minutes!) - pasta should be a bit too firm in the middle.

Scoop out a big mug of pasta cook water, set aside (for sauce loosening, just in case), then drain.

Melt butter in a large skillet or pot over medium high heat.

Garlic and onion: Add garlic and onion, cook for 1 ½ minutes until onion is slightly golden.

Cook Zucchini: Add zucchini, cook for 1 minute. Then add salt and pepper, then stir for 2 minutes until it reduces in volume by about ½.

Add liquids: Stir in cream, chicken stock, parmesan and corn. Bring to simmer, then reduce heat to medium and simmer for 3 minutes. It will still seem watery because water comes out of the zucchini - don't worry, it cooks down in the next step.

Toss! Add pasta, then use two wooden spoons to toss well for 2 minutes, or until sauce reduces and is coating the pasta instead of pooling in the skillet. If it gets too thick, add a splash of reserved pasta cooking water. Pasta will finish cooking in this step.

Serve: Remove from stove, serve immediately, garnished with extra parmesan.