Step 1
Bring a large pot of water to a boil and cook spaghetti until very al dente (the pasta will finish cooking in the pot with the remainder of the dish.) Drain and set aside.
Step 2
Heat 2 tablespoons olive oil in a large Dutch oven over medium high heat. Add sausage and cook until nicely browned and cooked through, about 8 minutes, stirring frequently and breaking it up into small pieces. Remove to a plate with a slotted spoon. Add the remaining oil, the zucchini and tomatoes to the Dutch oven. Season with 1/2 teaspoon salt and the red pepper flakes and cook until the zucchini starts to wilt, about 4 to 5 minutes.
Step 3
Add the wine and clams and cover the pot. Cook until the clams are open, about 3-5 minutes. Add the sole and return the sausage to the pot and cook 2 to 3 minutes longer.
Step 4
Transfer the pasta to the Dutch oven and add the parsley, 1 cup of the Parmesan and toss until the pasta is well coated in the sauce and is cooked through. Serve with additional cheese and a drizzle of olive oil.
