1 lb. spaghetti
Salt
4 to 6 qts. boiling water
2 1/2 c. milk
2/3 c. sliced pimento stuffed olives
2 c. grated Swiss cheese

Add spaghetti and 2 tablespoons salt gradually to rapidly boiling water so that water continues to boil. Cook, uncovered, stirring occasionally, until just tender. Drain in colander. Bring milk to boiling point in kettle. Add spaghetti; cook over medium heat for 5 minutes. Add olives and cheese; toss carefully. Cook until cheese melts and sauce thickens slightly. Season with salt and pepper to taste. Turn into warm serving dish; serve immediately. Yield: 4 to 6 servings.