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Heat olive oil in a pan and add the smashed garlic clove. Cook until golden on both sides.
Add the zucchini slices, a pinch of salt, cover and cook on medium-low for 10-15 minutes until the zucchini is mushy.
Smash the zucchini with a spoon as they soften.
Add a touch of red chili and continue cooking until the zucchini is completely tender and smashed up.
Off the heat, add a little lemon juice and the tiniest bit of heavy cream.
Add the Parmesan Reggiano.
Cook the pasta in salted boiling water and add some chiffonade basil.
Add a little of the starchy pasta water to the zucchini sauce to help emulsify it.
Finish the pasta in the zucchini sauce, adding more liquid if needed.
Plate the pasta and finish with more chopped basil and a drizzle of olive oil.