Bajiki tuna pasta

Make the swordfish salad.
Parboil the asparagus in salted water for 2-3 minutes, let it cool, then chop into 1cm pieces. Thinly slice the purple onion, soak it in water to remove the spiciness, then squeeze out the water and chop finely.

Cut the swordfish into 1cm cubes, put it in a bowl and mix with the other ingredients. It is best to add a little salt

Heat olive oil in a frying pan over medium heat, add the chopped garlic and chopped chili peppers to bring out the aroma. Reduce the heat to low and fry the garlic slowly until golden brown, then remove it along with the chili peppers using a wire rack. Set aside to use as a topping

Add vegetable soup or pasta water to a frying pan and add Italian parsley, salt, and white pepper. Boil the federini in 1% salted water for 4 minutes and 15 seconds, drain, and add to the frying pan and mix

Remove from heat and place the fedellini in serving bowls. Top with the swordfish salad from [2], chopped chives, and the reserved garlic from [3]