Bajiki tuna pasta

Prepare the swordfish salad.
Blanch the asparagus in salted boiling water for 2-3 minutes, let it cool slightly, then cut it into 1cm pieces. Slice the red onion thinly, soak it in water to remove the bitterness, squeeze out the excess water, and then finely chop it.

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]