Chop the garlic and leeks and sauté on very low heat in butter until lightly browned, add the chopped swordfish and toss until cooked through. Meanwhile slice the artichokes and olives and toss in with the well drained crab meat. Add wine and simmer, pour in the cream and reduce by half. Cook the pasta al-dente and toss into the sauce, finish with the fresh basil and season.
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