Scrambled Eggs and Cockles

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Ingredients

1. 1/4 cup extra-virgin olive oil
2. 4 ounces serrano ham, cut into 1/4-inch dice (1 cup)
3. 2 garlic cloves, thinly sliced
4. 1 cup cava or dry sparkling white wine
5. 1 pound cockles, scrubbed and rinsed
6. Pinch of crushed red pepper flakes
7. 8 large eggs, beaten
8. 4 scallions, thinly sliced
9. Toasted country or sourdough bread, for serving

1. In a 10-inch nonstick skillet, heat the olive oil. Add the ham and garlic and cook over moderately high heat, stirring, until lightly golden, about 5 minutes. Add the wine, cockles and crushed red pepper, cover and cook until the cockles have opened, about 3 minutes. Using a slotted spoon, transfer the cockles to a plate.
2. Boil the liquid in the skillet until reduced to 1/4 cup. Add the eggs and scallions and cook, stirring, until soft curds form. Transfer the eggs to plates, top with the cockles and serve with toast.