Here's the recipe, with my revisions added:
2 T olive oil
1/4 tsp crushed red pepper flakes (like the kind you put on pizza - this amt. makes it mildly spicy, so feel free to add more!)
3 cloves garlic, minced
1/2 cup chopped fresh herbs (I used parsley and basil)
black pepper and coarse salt, to taste
12 oz (1 pkg) linguine
Cook the linguine according to package directions. While the linguine is cooking, chop the herbs. Set aside. Drain the pasta, returning to a covered pan (to keep the heat in). Heat the oil in a large deep-sided non-stick skillet. Add the red pepper flakes and cook, stirring constantly, for about 2 minutes. Add the garlic and cook for another 30 seconds or so. Add the fresh herbs, and then remove from heat immediately. Add the pasta, salt, and black pepper (that's why it needs to be a deep skillet) and toss well. Serve.
I wanted to cut down on the fat, so I used less oil (probably around 1 T). To replace that liquid, I added 1/4 cup vegetable broth with the fresh herbs. The pan is hot enough then that most of that cooks off so the sauce isn't too soupy, but just right.
The recipe also originally called for flat-leaf parsley, which I didn't realize til I was home from the store, but it worked fine for me.
I'll continue to share recipes as I experiment with this book :)