Spinach Fettuccine With Tangy Grilled Summer Squash

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Six 4-ounce summer squash—4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline

2 tablespoons kosher salt, plus more for seasoning

1 tablespoon cider vinegar

1 1/2 teaspoons sugar

1/2 cup plus 1 tablespoon extra-virgin olive oil

5 garlic cloves

3 large tarragon sprigs plus 2 tablespoons chopped tarragon

1/2 cup mint leaves, plus 1/4 cup chopped mint

1/8 teaspoon saffron threads, crumbled

2 tablespoons rice vinegar

1 pound vegan fresh spinach fettuccine

Freshly ground pepper

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