8 oz Fusilli or other fresh pasta

      6 oz Mushrooms

           Fresh basil, parsley, chives
-----------------------------FOR THE MEATBALLS-----------------------------
      1 lb Lean freshly minced pork

           Parmesan cheese
           Fresh basil
           Garlic
    1/2 sm Egg; lightly beaten

           A little butter or oil
-------------------------------FOR THE SAUCE-------------------------------
    1/2 oz Butter

  1 1/2 tb Plain flour

    1/4 pt Double cream

    1/2 pt (scant) stock

           Parmesan cheese
           Dijon mustard
  Mix all the meatball ingredients thoroughly; I season the meat with 1
  tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic
  clove, as well as salt and pepper.  Flour your hands and shape the mixture
  into about 32 small balls.  Fry in batches in a non-stick pan for 5 minutes
  or more until golden and cooked right through.  Shake the pan frequently so
  the meatballs keep in good shape and cook evenly.  Transfer to a casserole
  and keep hot.
      Slice the mushrooms thickly, saute' them well and add them to the
  meatballs.  Then "wash out" the frying pan with the chicken stock.  Make a
  smooth rich sauce with the butter, flour, stock and cream.  Add any juices
  that have collected in the casserole and simmer for several minutes. Away
  from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1
  heaped teaspoon Dijon mustard.  Pour the sauce over the meatballs, cover
  and keep hot in a low oven.  The mixture can be kept hot for some time
  without spoiling, or it can be prepared ahead and reheated close to
  serving.
      Boil the pasta until al dente and drain well.  Add it to the casserole
  together with a small handful of fresh herbs -- about 2 tablespoons each
  basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish
  with more basil, and serve with an undressed salad.
  Source: Philippa Davenport in "Country Living" (British), May 1988. Typed
  for you by Karen Mintzias