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Prepare a grill for high-heat cooking. Grill swordfish, turning once, until fish is browned and just cooked through, 6 to 8 minutes. Place on a cutting board; cut off and discard skin. Cut flesh into small cubes and place in a large bowl. Finely chop 1/2 cup olives and mix with basil. Add to the bowl with swordfish and toss.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook until just tender, about 14 minutes. Drain and rinse under cold water. Drain again and add to the bowl with swordfish along with spinach. In a blender, combine remaining 1/4 cup olives with 1/4 cup water and pulse until blended. Pour over the salad and toss to combine.