Cook linguine according to the packet directions. Meanwhile, remove the skins from pork sausages
and break into small balls. Fry in a little olive oil until golden, then add chopped shallots
and a crushed clove or two of garlic. Fry these for another minute until starting to soften,
then add a Tbs of grain mustard and a Tbs of Dijon mustard, together with a good dollop of double cream.
Drain the pasta, reserving some of the cooking water, and add to the sausages, stirring to mix well.
Splash in some of the cooking water to loosen the sauce, season with a little sea salt and freshly
ground black pepper and serve garnished with chopped parsley.