I cooked the vongolle in white wine, finely chopped onion, garlic and olive oil for a few minutes. They all opened up, it was going to be my day! ;-)
I emptied the vongolle from the saucepan but left the juices behind and reduced them.
Meanwhile, I pan fried the tiger prawns and scallops in butter and olive oil.
To the wine reduction I added fresh oregano, fresh parsley, lime juice and a double cream. And then added the shelled vongolle to warm through.
I arranged the seafood around the bowl and served the vongolle sauce on a mound of basmati.
No pics I'm afraid. You'll just have to imagine the large smile on my face too :-D