Antipasto Pasta

12 ounces linguine
3 tablespoons olive oil
4 large (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

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid.

Heat oil in same pot over medium-high heat. Add mushrooms; saut