Remember I told you about using inexpensive caviar from the supermarket in a post entitled “Cheap Caviar is Wonderful”? 
One dish I recommended was simply fettuccini with sour cream stirred in, and black-or-gray lump fish caviar sprinkled over the top.
Well, Miss Helen told me about a recipe her mom used to make that’s a slightly more elegant version.
Mama Magnolia, as everyone called her, would use (1) angel hair pasta, (2) stir in a vodka cream sauce (which is light pink in color), and (3) sprinkle red caviar over the top.  
Not just beautiful to the eye, but an easy and elegant dish, indeed.  As the wife of a United States Senator, I’m rather sure Mama Magnolia had need of quick and elegant recipes all too often. 
Now, the basic vodka cream sauce can be as simple as this:
1) Pour some canned tomato sauce into some kind of pot or sauté skillet.  (You can peel and boil tomatoes all afternoon if you wish, but who has time for that?  And if you use a real sauté pan instead of some kind of beat-up old pot, you’ll feel more professional.  Ha!)
2) Stir in a little heavy cream.  (Enough to turn the red tomato sauce to light pink)
3) And finally, stir in some vodka.  (As much as you’d like, ha!  But don’t let it make your sauce too thin.)
That’s it.  
It’s quite tasty and can stand alone.  But you can also add spices, such as basil, red pepper flakes, chives—however inclined, and whatever you have time for. 
So, boil the pasta, stir in the vodka cream sauce, transfer the pasta onto individual plates, then sprinkle the caviar.  In twenty minutes you've got a really great dish!   
Just bear in mind when making these recipes, the caviar is very salty.  So you may want to back off in boiling the pasta with salt, as we all usually do. 
If needed, you can always add salt topically at the table, from your $6,000 sterling Salt and Pepper shakers from Tiffany’s as my employers do.  Ha! 
I'm definitely going to try this recipe, and hope you will too.  Let me know.
Good night,
Your Culinary Fraud,Andrew