Soften the mushrooms in a bit of cool water. Rinse the dried salted cod and chop it into chunks. Peel the onion, trim and rinse the carrot and the celery, taking care of removing the white filaments then chop all the vegetables. Blanch the tomatoes in boiling water, once drained, peeled and deseeded chop them coarsely. Heat some oil in a pan with the onion, the carrot and the celery then until soft but not golden.Add the drained mushrooms and brown briefly, stir these ingredients with a wooden spoon, then add the tomatoes, the dried salted cod, the pine kernels and season with a pinch of salt and pepper. Simmer for 20 minutes over a medium heat, stirring with a wooden spoon from time to time. In the meanwhile cook the pasta in salted boiling water and once al dente, drain it and toss it with salted cod and mushroom ragù and serve.