Linguini in cream sauce, toast

Stiff dry pasta dough is extruded through bronze dies fitted to the machines of the pasta maker. The rough texture imparted onto the pasta surface makes a significant difference in the way the cooked noodle holds sauce, or even plain oil, but only for those people who decide to notice and value such things. 

By now you can easily deduce the simple ingredients, so guess.

Go on, guess. 

Guess, I said.

Okay Playas; select the contents of the box below to reveal the answers, or else just select all.  

Sauce Ingredients * butter and olive oil *  crushed garlic *  white wine *  cream *  dry Italian herbs of choice *  fresh herbs of choice, here parsley and cilantro *  dry chile pepper flakes *  salt and pepper *  Parmigiano cheese, off the heat I'm tired of thinking up precise amounts and then stating them as if you were not going to make your own adjustments anyway, or on the other hand, as if you were helpless or insufficiently creative to proceed without them. So then, in amounts that suit you just fine and that pass your built-in common sense evaluator.