In a large saucepan, melt the butter over medium heat. Add the garlic and cook for a few minutes over moderate heat until the garlic is golden.
Add the flour while stirring into a roux. Stir in the milk and cream slowly on low heat, continually stirring to avoid sticking and lumps.
Add the Philadelphia cheese and melt while stirring all the time.
Add the tarragon, parsley, basil and black pepper.
Add the Connemara Smokehouse organic smoked salmon, and then add the vodka. Keep stirring until the salmon is cooked. Taste to check the seasoning.
Meanwhile, cook the pasta in a pot of boiling salted water until al dente. Drain in a colander. Serve in pasta bowls.
Pour the smoked salmon sauce over the tagliatelle and top with some parmesan cheese, and enjoy!
Please note: Don’t add salt until after the smoked salmon is cooked, as cooking will bring out the saltiness of the salmon.
This recipe was demonstrated by Connemara Smokehouse owner, Graham Roberts, at the Leenane Autumnal Festival in 2011.