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

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

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

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

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

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

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