Name: Antipasto Pasta
Yield: 4 main-course
Ingredients: 12 ounces linguine; 3 tablespoons olive oil; 4 arge (5-inch-diameter) portobello mushrooms, stemmed, dark gills removed, caps sliced 1/4 inch thick; 6 ounces 1/8-inch-thick slices Genoa salami, cut into thin strips; 1 cup sliced vegetables and 6 tablespoons marinade from 16-ounce jar antipasto salad with olives; 2 cups grated Asiago cheese, divided; 2 cups chopped fresh basil, divided

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