Wow- what a big question! That's like asking if someone can give you a quick rundown on astrophysics! Believe it or not, water chemistry is one of the most difficult things to master for some of us homebrewers.
I would highly recommend John Palmer's nomograph and spreadsheets to help you determine the additions. I know in the "brewing science" section there are links to help you find the information you need.
Some of the most simple spread sheets just give you the basic "malty" or "bitter" balance information. It'll take a little bit of digging and reading to find exactly want you want.
In my case, my tap water isn't bad but is very high in alkalinity. So, I use 1/2 distilled water to bring down the alkalinity and then adjust with salts. I use mostly gypsum and calcium chloride to adjust my calcium and sulfite/choride. For distilled water, a spreadsheet will be easy for you- all the numbers will be "0" and you can add the salts until you hit the profile you're looking for.
Check out that brewing science forum- we may have a thread that can give you the answers without too much digging. Good luck!