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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.