A little bit Italian, a little bit Vietnamese.

Inspiration comes in many forms.

Reading a clever turn of phrase that captivates. Feeling the bracing spray of the ocean against your face. Viewing the magnificence of a rocket-red sunset.

For me, it came in the form of snails.

Escargot, actually. Loaded up in a saucy dish at Cassia in Santa Monica to be exact.

Chef Bryant Ng melds French and Vietnamese influences in his dishes. His charred naan-like flatbread with a side of chopped lemongrass escargot, which I enjoyed at his restaurant earlier this year, is nothing short of spectacular.

My husband and I attacked the dish, finishing every last drop and crumb. All the while, I kept thinking how amazing this escargot would be tossed with pasta.

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