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 5 to 7 minutes, or until sauce has thickened and reduced to a consistency thick enough to coat the back of a spoon.

Stir in the salt and pepper, add the oysters and their liquor, and shake the skillet until the liquid begins to simmer, 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 to the sauce and toss gently, cooking just until the edges of the oysters start to curl, 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.