Cubist Pasta in Broth with Swordfish

Method

1. Heat a pan with extra virgin olive oil and add a garlic clove in its skin; lightly brown it.
2. Cube the tomato: remove seeds and cut the flesh into small cubes.
3. Clean the fresh swordfish: remove skin and central vein, then cut into cubes.
4. For the marinated swordfish (prepare the night before: mix equal parts salt and sugar with ginger, coat the fish, refrigerate overnight, then rinse and pat dry), cut into cubes.
5. Remove the garlic from the pan once golden. Add the fresh swordfish cubes and sear briefly over high heat.
6. Add the cubed tomato and the marinated swordfish cubes to the pan.
7. Deglaze with half a glass of dry white wine, letting it evaporate.
8. Add a ladle of shrimp bisque (prepared separately) and adjust the liquid level so the pasta will not be too soupy.
9. Partially cook the cube-shaped pasta in the shrimp bisque for 4 minutes (total cooking time is 8 minutes). Then transfer the pasta to the pan with the sauce.
10. Season with freshly ground black pepper and chopped parsley. Toss until the pasta is well coated and the sauce reaches a semi-brothy consistency.
11. Serve the pasta in bowls, top with extra marinated swordfish cubes and a generous drizzle of extra virgin olive oil.