Combine the cream, green onions, garlic, and Creole Seasoning in a large skillet over high heat. Bring to a boil, stirring occasionally. Reduce the heat and simmer for 3 minutes.
Stir in the salt and pepper, add the oysters and their liquor, and shake the skillet until the liquid begins to simmer, for about 1 1/2 minutes.
Cook the pasta in 2 quarts of boiling salted water according to package directions. Drain the pasta in a colander. Add the pasta and toss gently, just until the edges of the oysters start to curl, for about 2 minutes. Remove from the heat.
Serve on plates or in shallow bowls and top with a dollop of caviar. Sprinkle each serving and the rim of the plate with 1 tablespoon of the chopped green onions.
Yield: 4 main-course servings