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Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a 12 to 14-inch saute pan, heat 6 tablespoons oil and garlic over medium heat for 6 to 8 minutes, until the garlic is light golden brown. Add the zucchini pieces and cook 2 to 3 minutes, until just soft. Add the chili flakes, wine and tomato sauce, bring to a boil and cook 1 minute. Add the shrimp and remove from heat.
Drop the pasta into the boiling water and cook 3 minutes, until tender, yet al dente. Drain and toss into the pan with shrimp and place the pan over high heat. Cook about 1 minute, until shrimp are just cooked through, and the pasta is coated with the sauce. Add the parsley and toss through with 4 tablespoons oil, off the heat. Pour into a heated bowl and serve with plenty of freshly grated black pepper.