Clean the mussels scraping under water, put them in a large pan and cook covered over high heat. When the mussels are all open, remove the shell leaving some aside to decorate the plate. Shell also the prawns, keeping two entire. Wash and slice the zucchini. In a large pot, fry the crushed garlic with 3 tablespoons of oil. When the garlic is golden, add the zucchini and sauté for a few minutes. Add the prawns, mix gently and deglaze with white wine. When it evaporates completely, lower the heat, add the halved cherry tomatoes and cook for another 3-5 minutes on low heat. Finally, add the mussels, salt, turn off the heat and keep warm. Now proceed with the pasta, cook “al dente “and stir in the fish sauce. Before serving, decorate the dish with chopped fresh parsley.