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

Meanwhile, thinly slice the shallots, roughly chop the garlic and drain the canned tuna

Heat a large fry pan with a medium heat

Once the water comes to a boil, add in the spaghetti, cook until al dente (check package instructions)

While the pasta is cooking, add in 2 tbsp extra virgin olive oil into the hot fry pan, along with the shallots and garlic, mix together, after 1 minute add in the flour, continue to mix together, 2 minutes later add in the milk and vegetable broth, mix continuously until you end up with a creamy sauce, between 4 to 5 minutes, then add in 2 tbsp (8 grams) finely chopped parsley and season with sea salt & black pepper, mix together and turn off the heat, add in the drained tuna, mix and set aside

Once the spaghetti is cooked al dente, add directly from the stock pot into the pan with the sauce, shaking off any excess water, it´s ok if a little water gets in the sauce, mix together until well mixed

Transfer the spaghetti into shallow bowls, top off with a kiss of grated Manchego cheese, some fresh parsley and a dash of sweet smoked Spanish paprika, serve at once, enjoy!