Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until it reaches an al dente texture. Before draining the pasta, set aside 1 cup of the cooking water for later use.

While the pasta is cooking, heat the canola oil in a large, high-sided sauté pan over medium heat. Add the chopped Fresno chiles and minced garlic, and cook until the garlic turns a pale golden brown and becomes fragrant, approximately 3 minutes. Pour in the white wine and simmer until it reduces by half, about 5 minutes. Add the crabmeat to the pan and stir gently, warming the crab just until heated through, about 1 minute.

Incorporate the cooked spaghetti into the pan, adding a bit of the reserved pasta water. Continue to cook for another minute, ensuring the pasta absorbs the flavorful sauce. Stir in the freshly chopped parsley, dill, mint, and lemon zest. Drizzle the dish with extra-virgin olive oil, then season with freshly ground black pepper and salt to taste before serving.