Cold Crab Spaghetti

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar
• 1 teaspoon grated lemon zest plus 1 teaspoon fresh lemon juice (from 1 lemon)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more to taste
• 2 cups cooked spaghetti (from 3 ounces uncooked spaghetti), chilled
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh mint
• 1 small fresh Thai chile (seeded, if desired), minced
• 8 ounces fresh jumbo lump crabmeat, drained and picked over
• 1/2 cup tangerine segments
• 1/4 cup trout roe (optional)

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