Pickle juice, mustard greens, curry paste, and coconut milk are an unlikely combination that yields a tangy, spicy pasta.

Ingredients

• 1 cup dill pickle juice (from 1 [16-ounce] jar dill pickle chips)
• 1 teaspoon kosher salt
• 2 cups packed finely chopped mustard greens, including stems (from 2 ounces mustard greens)
• 12 ounces uncooked rigatoni pasta (about 5 cups)
• spicy chile crisp, plus 2 teaspoons oil from jar (such as lao gan ma)
• 2 tablespoons yellow curry paste
• 1 (14-ounce) can creamy coconut milk (such as aroy-d)
• 1 1/2 teaspoons fish sauce, plus more to taste
• 1 teaspoon light brown sugar
• finely chopped fried shallots (such as maesri)
• lime wedges, for serving

Directions

1. Bring pickle juice and salt to a boil in a small saucepan over medium-high, stirring occasionally until salt dissolves. Place greens in a tall heatproof container. Pour hot pickle juice over greens, pressing to submerge. Let stand, uncovered, until cooled to room temperature, about 30 minutes. When ready to serve, drain greens. (If not using immediately, greens may be stored, in brine, in an airtight container in the refrigerator for up to 1 week.)
2. Bring a medium pot of salted water to a boil over high. Add pasta, and cook according to package instructions for al dente.
3. While pasta is cooking, heat chile crisp oil in a large skillet over medium-high. Add curry paste; cook, stirring constantly, until fragrant, about 30 seconds. Slowly stir in coconut milk, fish sauce, and sugar. Bring to a simmer over medium-high. Simmer, stirring often, until creamy and slightly thickened, about 3 minutes.
4. Using a spider, transfer cooked pasta to sauce in skillet. Cook over medium-high, stirring constantly, just until sauce clings to pasta but is still loose and pooling in skillet, about 1 minute. Add a splash of cooking water to loosen sauce if necessary. Remove from heat; season with additional fish sauce to taste.
5. Transfer yellow curry pasta to a platter; toss with desired amount of drained mustard greens, spicy chile crisp, and fried shallots. Squeeze a lime wedge over pasta; serve immediately with additional lime wedges.