First get your mushrooms re-hydrating (if they are dried) according to the instructions on the package. Or just get them all cut up if they are fresh. Chop or dice the rest of your ingredients so they are ready.

Get a big pot of salted water out and put it on the stove to boil. This will be for your pasta. When it comes to a rolling boil, turn it down a bit and let it slowly boil away until you are ready to cook your pasta.

Get out a big skillet and heat it on medium. When its hot, throw in the pancetta and cook for 5-7 mins or until they start to turn brown and get nice and crispy. If your pancetta isnt very fatty, add a tsp or so of olive oil. It will help to crisp it up. Remove the pancetta from the skillet and set aside to drain on some paper towel.

Add the onion to the skillet next and cook for a min or so then add the garlic , zucchini, corn, and mushrooms. Cook for 3 - 5 mins or until the veggies all start to get a tiny bit soft. You dont want them mushy.

If you are cooking dried pasta, add your pasta in the pot of boiling water now.

Add the wine to the pan and stir to scrape any flavor bits that have stuck to the bottom of the pan. Add the fish stock and stir to combine. Add most of the cream, but reserve 2 or 3 tablespoons for the cornstarch slurry.

Make a quick slurry with the cornstarch and 2 or 3 tablespoons of the cream. Try to make sure there are no lumps. Add it to the pan and stir to fully combine until the mixture in the pan starts to thicken up a bit.

If you are cooking fresh pasta, add your pasta in the pot of boiling water now.

Add the dill give it a stir. Add the Raincoast Salmon to the skilled in chunks and stir to combine with the sauce.

When your pasta is ready, drain it and add it right to the skillet of sauce. Stir it and get it all covered in the sauce.

Serve right away with grated parmesan cheese!