Spanish garlic pasta

Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.

Boil the pasta to just al dente, checking the package time, stirring every couple of minutes so it does not stick.

Heat a large fry pan on medium and add the extra virgin olive oil.

Thinly slice the garlic.

Add the sliced garlic, crushed red pepper and a pinch of sea salt to the hot oil and stir continuously so the garlic browns evenly.

After 1 to 2 minutes, once the garlic is lightly golden, turn the heat off; do not let it brown further or it turns bitter.

Stir in the smoked paprika off the heat.

Reserve some pasta water, then drain the pasta in a colander.

Add the pasta to the garlic pan with the parsley, grated cheese, a pinch of sea salt and cracked black pepper.

Add the reserved pasta water and mix until well combined. Serve from the pan or in a serving dish.