Step 1

Fill a stock pot a little over half ways with water, season generously with sea salt and heat with a high heat

Step 2

In the meantime, thinly slice the cloves of garlic and finely chop the fresh parsley

Step 3

Once the water comes to a boil add in the spaghetti, mix it around so it´s all coated in the water, then mix every 2 to 3 minutes so it all evenly cooks and doesn´t stick together

Step 4

While the spaghetti is cooking, heat a large fry pan with a medium heat and add in the olive oil

Step 5

After a couple of minutes add in the sliced garlic, mix every 30 seconds so it all evenly sautees, after 3 to 4 minutes and the garlic is lightly browned, add in the dried thyme and hot smoked paprika, give it a quick mix, then add in the white wine and season with sea salt & black pepper, mix together and then simmer without mixing, after 3 minutes and the wine has reduced in half turn off the heat

Step 6

Once the spaghetti is cooked al dente, transfer it directly from the stock pot into the pan with the garlic sauce, it´s ok if a little of the starchy water gets into the sauce, then add in the chopped parsley, about 1/4 cup (15 grams) and give it one final mix until well mixed together

Step 7

Transfer into serving dishes and top off with grated Manchego cheese, serve at once, enjoy!