Cut zucchini into zoodles using a spiralizer. Place the spiralized zucchini in a colander and toss with the salt until coated. Place colander in a shallow bowl for 20 – 30 minutes while zoodles release their moisture, then pat dry with paper towels. Prepare Clam Sauce
In a large skillet heat oil over a medium-low heat. Add garlic with butter and cook until golden. Add clams with the juice and the wine and simmer until slightly thickened, about 5 minutes. Add salt, pepper, parsley and butter. Stir.
When the noodles are ready to cook, pat them with paper towels. Then heat 2 tablespoons of butter in another skillet. Add 3 cloves of chopped garlic and cook until fragrant, about 2 minutes. Add zucchini, and cook about 2 minutes. Stir and cook for one more minute. Then let the noodles sit for a few minutes to allow any excess water to be released, drain. Transfer to a bowl.
Pour clam sauce over drained zoodles and gently toss. Top with grated parmesan cheese. Serve immediately.