Vongole with braised spinach and croutons

Place vongole in large pot and pour in wine. Turn flame up high, put lid on and bring to the boil. Once boiling, give pot a shake, remove lid and, if vongole have opened, turn off flame. If not, cook a little longer (they should take two to three minutes to open). Toss bread cubes with two tablespoons of olive oil in a bowl and place on tray in preheated 150C oven for eight to 10 minutes until toasted. Set aside. In wide saucepan, heat three tablespoons of olive oil. Lightly fry garlic and eschalots for a minute until tender. Turn up heat and add spinach, mixing well with rest of the ingredients as they cook. Once tender (about three to four minutes), season with salt and pepper and place on a serving plate. Add vongole, cooked open but still in their shells, and scatter with bread cubes before serving.