Sauté the garlic, add the clams, and cook them in the pan for 1 minute.

Separately, cook the zucchini in a pan or on a grill over high heat for a short time until nicely browned.

Dissolve the saffron in a little water, then add the zucchini to the clams.

Cook for 1 minute.

Set the sauce aside, pour in the water, and cook the spaghetti.

At the end of cooking, add the spaghetti to the sauce and saffron, toss for 1 minute, and serve sprinkled with chili powder.