How to Make It
Whisk together oil, sherry vinegar, lemon zest and juice, Dijon, and salt in a large bowl until creamy.
Add spaghetti, parsley, basil, mint, and Thai chile to vinaigrette. Gently stir until spaghetti is evenly coated. Add crabmeat and tangerine segments, and gently stir until well combined. Cover and chill 10 minutes. Toss once before serving. If desired, garnish with trout roe.