Chop the peppers, mushrooms, onions and tomatoes.
Cook the pasta in slightly salted water.
Heat the oil in a pan and then fry the mushrooms and onions.
Cut salmon fillet into small pieces and add. Then add the crayfish and peppers.
Douse the whole thing with the champagne... Add cream, add dill, season (ideally with some clear broth, salt, pepper, tabasco, ginger and a little curry) and bring to the boil briefly.
Add the tomatoes, peas and corn and in the meantime drain the pasta.
Mix in drained pasta and let it heat up briefly on a low heat. Then serve on plates. A white wine (Grey Burgundy) goes well with it. Bon appetit!