Healthy Pasta with Spicy Crab

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Kosher salt

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