6 servings

1 pound spaghetti

2 tablespoons canola oil

2 Fresno chile peppers, finely chopped

2 cloves garlic, minced

1 cup dry white wine

1 pound jumbo lump crabmeat, picked over

2 tablespoons finely chopped fresh flat-leaf parsley

1 tablespoon finely chopped fresh dill

1 tablespoon finely chopped fresh mint

2 teaspoons finely grated lemon zest

Extra-virgin olive oil, for drizzling

Freshly ground pepper

Kosher Salt

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs until al dente. Reserve 1 cup cooking water, then drain the pasta. Meanwhile, heat the canola oil in a large high-sided sauté pan over medium heat. Add the chiles and garlic and cook until soft and the garlic is pale golden brown, about 3 minutes. Add the wine and cook until reduced by half, about 5 minutes. Add the crab and cook until just heated through, about 1 minute. Add the pasta and some of the cooking water to the pan and cook for another minute. Stir in the parsley, dill, mint and lemon zest. Drizzle with olive oil and season with salt and pepper.